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Tofu, Pea and Herb Fritters

Here's a spring-perfect way to enjoy tofu--turn them into fritters with peas and herbs. I used scallions and dill but use your favorite spring veggies and herbs. The key is to make sure your tofu is well-drained. 

Course Main Dish
Cuisine Asian
Keyword tofu fritters, herb and pea fritters
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 Fritters
Author Jean | Lemons + Anchovies

Ingredients

  • 1 block Silken Tofu, well-drained (See Note)
  • 3/4 cup fresh or defrosted frozen peas
  • 3/4 cup all-purpose flour
  • 1 egg (omit if vegan or use an egg substitute)
  • 1 shallot finely minced
  • 2 tablespoons fresh dill, chopped (or your favorite herb)
  • 2 stalks scallions, chopped
  • 1/2 - 3/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon Maggi seasoning or coconut aminos
  • 2 cups Panko breadcrumbs
  • olive oil for frying
  • Sweet chili sauce for dipping

Instructions

  1. Put the block of well-drained tofu in a mixing bowl and mash it with a fork until you have tiny tofu pieces. The mixture will still look a little wet but everything will come together just fine. Just make sure you drained for at least a few hours. 

  2. To the tofu add the ingredients from the peas to the Maggi seasoning. Use the fork to toss the ingredients together. Again, it will look a little wet and this is fine. If you think it looks too wet sprinkle a bit more flour. 

  3. Heat a few tablespoons of oil in a well-seasoned cast iron or nonstick pan (see note). Pour the bread crumbs on a plate. Using your hand, take a roughly lime-size or golf ball-size portion of the tofu mixture and form it into a patty. Press both sides into the bread crumbs. The mixture will be loose and light but don't worry. Transfer the patty onto the pan with the heated oil and cook each side for 4-5 minutes. Don't be afraid to keep the patty in the pan. You want each side golden and look crisp. Add oil as necessary as the patties will absorb it as it cooks. Repeat with the remaining mixture--you'll need to cook in batches. 

  4. Serve with your favorite sweet chili sauce. Note: leftover patties can be refrigerated and heat well on the stovetop a day or even two days later. 

Recipe Notes

Tofu: Silken tofu is much softer and wetter than firm tofu. For this, it's very important to drain it well. I let mine sit on a colander in the fridge overnight but at least a few hours will do. The tofu will still seem too wet to use but it will come together. I like it because it's easy to mash. Firm or extra-firm tofu should also work--it should also be drained well. If it doesn't mash easily with a fork you can crumble in small pieces with your hands or pulse through a food processor. 

Frying the Patties: You can use a lot of oil to fry the patties but I prefer to use only as much oil as I need so I use a few tablespoons in the pan at a time and add as needed.