Step 1

Drain excess liquid from the tofu blocks by wrapping them in towels and then placing a heavy flat surface (such as a pan or plate) on top. Leave to sit for 10-12 minutes until the liquid has been absorbed by the towels. Alternatively, you can place the tofu in a thin kitchen cloth or cheese cloth and squeeze out the excess liquid.

Step 2

In a bowl, place the tofu and then mash with a fork or your hands. Do not over mash and leave some chunks.

Step 3

Wash the potatoes and carrots well. Peel and then shred. I used a cheese grater for this. For the potatoes, place them in a thin kitchen towel or any cloth. Squeeze out any liquid very well since potatoes tend to release a lot of liquid when shredded.

Step 4

Mix the carrots and potatoes with the mashed tofu.

Step 5

Mix all the batter ingredients together in a bowl until smooth. Pour the batter into the tofu, potato, and carrot mix. The batter will help bind all the ingredients together.

Step 6

Add in the salt, chopped spring onions, garlic, pepper, and 1 cup bread crumbs into the tofu mix. Mix until well incorporated.

Step 7

Form the mixture into balls before flattening them down into small cakes. You can also opt to make them larger or smaller—it’s totally up to you! If you find the mixture is a little too wet and doesn't hold up well, you can add 1 tbsp flour or more, to get the mixture firmer.

Step 8

Coat the cakes in the remaining 1 cup of bread crumbs.

Step 9

Heat a pan (I used a cast-iron pan) and add enough oil to coat the surface.

Step 10

Once the oil is hot, place the cakes. Make sure they don’t stick to one another.

Step 11

Cook over medium heat for 5-6 minutes or until golden brown and crisp. Flip over and cook the other side.

Step 12

Best enjoyed while hot! I topped mine with some chopped spring onions and squeezed some lime juice before dipping in some sweet chili sauce.

Step 13

Baking option: Place on a baking tray lined with some parchment paper or use any non-stick surface. Bake for 30-35 minutes at 350F or until golden brown and crisp. Flip halfway through cooking. I use an oven toaster with temperature settings.

Step 14

See notes for storage and reheating tips!