- Naked
- Dinner
- Fakeaway
- Speedy
Thai Tofoo Cakes
- Serves: 2 people
- Prep: 20 mins
- Cooking: 10 mins
Ingredients
- 1 pack Naked Tofoo
- 2 tbsp red thai curry paste
- Large handful of fresh coriander leaves
- 2 limes
- 50g plain flour
- Vegetable oil for shallow frying
- 100g dried vermicelli noodles
- 120g mango
- 1 red chilli
- ½ cucumber
- Handful of fresh mint leaves
To Serve
- Sweet chilli sauce
Get started
- Cook the vermicelli noodles according to the packet instructions then drain and rinse with cold water to cool and prevent them from sticking together. Put to one side
- Place the tofoo into a food processor with the curry paste, coriander, and the zest and juice of 1x lime. Blitz to form a paste.
- Put the flour into a shallow dish then divide the tofoo mix into six to make six patties. Wet your hands and form the mix into patties then coat them in flour.
- Heat a frying pan and fill with about an inch of oil for shallow frying.
- When the oil is hot enough place in the tofoo cakes and fry on each side for a couple of minutes until golden brown in colour and hot in the middle.
- To make the salad, dice the mango and slice the cucumber and chilli then toss together with the noodles and roughly chopped mint leaves. Add the zest and juice of one lime and mix together well.
- Serve the vermicelli noodle salad with the tofoo cakes and a little sweet chilli sauce for dipping.
