Spicy Thai Rice Cakes with Tofu

Ingredients

• 1 block Firm tofu
• 1 cup Mashed potatoes
• 1/2 cup Rice flour
• 1 tbsp Red curry paste
• 2 leaves Lime leaves
• 2 tbsp Green onions
• 1 tbsp Soy sauce
• 2 tbsp Vegetable oil
• 1/4 cup Sweet chili sauce

Instructions

1. 1In a medium bowl, combine the 1 cup of mashed potatoes, 1/2 cup of rice flour, 1 tablespoon of red curry paste, the 2 leaves of lime leaves (finely minced), 2 tablespoons of green onions, and 1 tablespoon of soy sauce.
2. 2Mix all the ingredients together with your hands or a spoon until they form a cohesive dough that holds together.
3. 3Divide the dough into 6 equal portions and shape each portion into a small, flat patty, about 1/2-inch thick.
4. 4Place the firm tofu on a cutting board and cut it into 1-inch cubes. Set aside.
5. 5Heat the 2 tablespoons of vegetable oil in a large skillet over medium-high heat, about 350°F (175°C).
6. 6Carefully add the tofu cubes to the hot oil and fry for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the tofu from the skillet and place it on a plate lined with paper towels.
7. 7Add the shaped rice cakes to the same skillet with the remaining oil. Fry for 4-5 minutes per side, until they are golden brown and crispy. You may need to do this in batches to avoid overcrowding the pan.
8. 8Serve the hot rice cakes immediately with the fried tofu cubes and 1/4 cup of sweet chili sauce for dipping.

Substitutions

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