Tofu Cakes With Sweet Chili Dipping Sauce - cooking recipe

Ingredients

10 oz fresh firm tofu
1 cup cooked basmati rice
1 tbsp red curry paste
2 None green onions, finely chopped
1 tbsp coarsely chopped fresh cilantro
1 None egg, lightly beaten
None None FOR THE SWEET CHILI DIPPING SAUCE
1/4 cup white vinegar
1/2 cup sugar
1/2 tsp salt
1/2 None red onion, finely chopped
1/2 None carrot, finely chopped
1/2 small cucumber, seeded and finely chopped
2 tbsp coarsely chopped fresh cilantro
1/3 cup sweet chili sauce

Preparation

Press the tofu between two cutting boards or trays and place a weight on top. Elevate the boards slightly to allow the tofu liquid to drain away. Let stand for 20 mins.
For the sweet chili dipping sauce, place the vinegar, sugar, salt and 3/4 cup water in a small saucepan. Bring to a boil. Boil, stirring, for about 2 mins or until the sugar dissolves. Pour the vinegar mixture over the remaining ingredients in a medium heatproof bowl; stir to combine. Set aside.
Preheat the oven to 350\u00b0F. Line a baking pan with parchment paper.
Coarsely chop the tofu, then blend or process until smooth. Combine the tofu in a medium bowl with the rice, curry paste, onion, cilantro and egg.
Shape level tablespoons of the tofu mixture into rounds; place on prepared pan.
Bake, uncovered, for about 10 mins or until lightly browned and heated through.
Serve the tofu cakes with sweet chili dipping sauce.