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Crisp-edged vegan tofu and banana blossom cakes, seasoned with lemongrass and toasted rice, served with a generous green papaya, herb and peanut salad and a sharp tamari-lime dressing.
Difficulty
medium
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
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Get everything ready
Put the rice in a dry frying pan over a medium heat. Toast, shaking the pan regularly, until deep golden and fragrant. Cool briefly, then crush to a coarse powder in a spice grinder or with a pestle and mortar.
Timer available in cooking mode · 6 min
Ensure the banana blossom is very dry: after rinsing, wrap it in a clean tea towel and squeeze firmly. Combine it with the crumbled tofu, rice flour, spring onions, lemongrass, garlic, ginger, tamari, lime zest, chopped chilli and 2 TSP of the toasted rice powder. Mix and press firmly until the mixture clumps together; leave for 5 minutes for the flour to hydrate.
Timer available in cooking mode · 5 min
Stir the lime juice, tamari, sugar, water, garlic and chilli until the sugar dissolves. Taste: it should be assertively sharp, salty and lightly sweet.
Toss the green papaya, carrot, mint, coriander and half the peanuts with 3 TBSP of the dressing. Keep the remaining dressing and peanuts for serving so the salad stays crisp.
With damp hands, divide the mixture into 12 portions. Compress each portion firmly into a 6 cm-wide, 1.5 cm-thick cake; firm shaping is important for crisp, cohesive cakes.
Step by step
Set a large non-stick frying pan over a medium heat and add enough oil to coat the base generously. The oil is ready when a small crumb of mixture sizzles gently; do not let it smoke.
Timer available in cooking mode · 2 min
Fry the cakes in batches without crowding the pan. Cook for 4 to 5 minutes on the first side until deeply golden and set, then turn carefully and cook for 4 to 5 minutes more. Add a little more oil between batches if the pan looks dry.
Timer available in cooking mode · 18 min
Transfer the cakes to a warm plate lined with kitchen paper. Sprinkle with the remaining toasted rice powder. Serve three cakes per person with the papaya salad, reserved peanuts and plenty of the nuoc cham-style dressing spooned over and alongside.
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