Cauldron Thai tofu cakes
Preparation time
Cooking time
Total time
Cauldron's Thai tofu cakes are easy to make and tasty. They make a good dinner paired with salad and a dip/dressing. (I recommend equal parts soy and lime juice, with garlic, ginger, coriander to taste and maybe a squeeze of sweet chilli sauce.) They also make a really nice starter.
Recipe type: Main meal
Cuisine: Thai, vegetarian
Serves: 2-4
  • 250 tofu, grated or 'scrambled'.
  • 2 tbsp coriander, finely chopped.
  • Juice and zest of 1 lime.
  • 1 bunch spring onions, finely sliced into rounds.
  • 2tbsp Thai red curry paste.
  • 0.5-1 chilli, finely chopped.
  • 1 clove garlic, finely chopped or crushed.
  • 2cm piece ginger, peeled and chopped or grated.
  • Salt to taste.
  • 50g corn (or rice) flour.
  • Plain flour for forming and dusting.
  • 2tbsp oil for frying.
  1. Mix the tofu, coriander, lime, spring onion, Thai curry paste, chilli, garlic, ginger and salt.
  2. Sprinkle the flour over the mixture and mix well.
  3. Take two heaped table spoons of the mixture and form cakes, about 5cm across. It should make 8-10, depending on how heaped your spoons are.
  4. If the mixture is sticky, sprinkle with a little flour (or, if you have them, panko bread crumbs).
  5. Chill in the fridge for half an hour.
  6. Pre-heat the over to 200C.
  7. Heat the oil in a frying pan and fry the cakes for a minute or two on each side - you want them golden, not dark brown.
  8. Place the cakes on a lightly greased (or non-stick) baking tray and cook in the over for 5-10 minutes until piping hot.
Recipe by Edinburgh Foody at