Calories: 103
Fat (of which saturated fat): 5 g (0.7 g)
Carbohydrate (of which sugar): 10 g (0.3 g)
Salt: 0.3 g
makes 8
12 ounces firm tofu, drained and coarsely grated
1 lemongrass stem, outer layer discarded, finely chopped
2 garlic cloves, chopped
1-inch piece fresh ginger, grated
2 kaffir lime leaves, finely chopped (optional)
2 shallots, finely chopped
2 fresh red chiles, seeded and finely chopped
1/4 cup chopped fresh cilantro
3/4 cup gluten-free white flour, plus extra for flouring
1/2 teaspoon salt
sunflower oil, for frying
gluten-free sweet chili dipping sauce, to serve
Mix the tofu with the lemongrass, garlic, ginger, lime leaves, if using, shallots, chiles, and cilantro in a mixing bowl. Stir in the flour and salt to make a coarse, sticky paste. Cover and chill in the refrigerator for 1 hour to let the mixture become slightly firm.
Form the mixture into large walnut-size balls and, using floured hands, flatten into patties until you have eight cakes. Heat enough oil to cover the bottom of a large, heavy skillet over medium heat. Cook the cakes in two batches, turning halfway through, for 4–6 minutes, or until golden brown. Drain on paper towels and serve warm with the chili dip.