Green Curry Tofu Cakes and Thai Peanut Cabbage Salad

For a Thai inspired vegetarian dinner, this is a great pairing: green curry tofu cakes and thai peanut cabbage salad. I found the green curry tofu cakes recipe here (note it is vegan and still delicious) and the thai peanut sauce recipe for the salad here (the salad is an easy mixture of thin strips of green cabbage, bean sprouts, chopped cucumber and grated carrot to which could also be added strips of bell pepper, chopped green onion, and topped with salted toasted peanuts).

Green Curry Tofu Cakes (makes about 16 cakes)

• 1/2 cup hot vegetable broth
• 1 teaspoon ground flax
• 14 ounces extra-firm tofu, drained well
• 1 tablespoon nutritional yeast
• 2 tablespoons lite soy sauce or  tamari
• 2-3 tablespoons green curry paste
• 1/2 cup quick oats
• 1/4 cup finely diced red bell pepper
• 1/4-1/3 cup minced parsley or cilantro
• 1/4 c. minced green onion (optional)
• 1 cup panko

1. Preheat oven to 400 degrees F.
2. Pulse the tofu, ground flax, nutritional yeast, soy sauce, curry paste, and quick oats in a food processor until well-blended. Add the broth and pulse quickly a few times. Scrape into a bowl and stir in the red pepper, parsley/cilantro, and green onion. Cover and refrigerate at least 30 min. (Can be made a day ahead if needed).
3. Put panko on a plate. Scoop about 2 tablespoons of tofu mixture onto the panko, sprinkle a little panko on top (should be evenly distributed on top and bottom), and shape into a 2-inch wide round cake. Place cake on a baking sheet lined with parchment paper. Repeat for remaining tofu mixture.
4. Bake for 20-30 minutes.
5. Remove from oven and serve hot with dipping sauce.

Dipping Sauce

• 1/8 cup sugar
• 1 tablespoon water
• 1/8 cup white wine vinegar
• 1/2 small carrot, shredded
• 1/4-1/3 small cucumber, peeled, seeded, and shredded
• 2-4 Tbs sweet chili sauce
• orange zest is optional 

1. Heat the sugar, water, vinegar, sweet chili sauce, and orange zest (if using) in a small saucepan until sugar is melted and mixture comes to a boil. Remove from heat and stir in the carrot and cucumber. Let cool before serving.