This recipe is inspired by veggie num num’s Thai tempeh tofu cakes; I made several changes, plainly because I did not have all of the ingredients. Also, I baked the cakes instead of frying them. Frying would actually be good to create a crunchy crust but I personally do not like fried food.
- 200g tempeh
- 150g firm tofu
- 1 garlic clove, minced
- 2 tsp freshly grated ginger
- 1 TB srirachi sauce
- 1 tsp red curry paste
- 3 TB coconut milk
- 1 ts palm sugar
- 1 1/2 TB white sodium-reduced miso paste
Preheat oven to 375F. Prepare baking sheet with parchment paper or silicon mat.
In a food processor combine all the ingredient to form a sticky paste. Taste test a little of the mixture for flavor and seasoning, add more curry paste and/or a little salt if needed. Take a spoon and form little 1 inch sized cakes, and place on the baking sheet. Bake for 30min. Note: let them cool for a while since they are rather fragile. Serve hot with spicy mayo or cold with a salad.