Thai Tofu Cake

I have curry paste kicking around in my fridge from making the green curry the other day, so today I decide to make another recipe from the Fat Free Vegan website.



I followed the instructions as given on the blog.

Notes
First off, this was really really really tasty. I added about double the curry paste. I used panko bread crumbs for the breading. I used hijiki instead of arame seaweed. For the dipping sauce, I used white balsamic vinegar. I baked half of the cakes and cooked the other half in my cast iron skillet. I think I liked the texture of the ones baked better. Also, I think next time, instead of adding the full 1/2 cup of broth to the tofu mixture, I will just add enough for everything to hold together. It became pretty runny after adding the broth and hard to handle. I don't think I let the mixture sit in the fridge for the recommended 30 minutes and maybe if I had, then it would stick together better.

The leftovers from this went into the lunchboxes for tomorrow. Seriously, this was really good.

EDIT: My husband also thought that these were magically delicious.