Lemongrass & ginger tofu fritters
3 clove(s), finely chopped
Chilli, Green or Red
1 individual, red, deseeded and finely chopped
Lemon Grass Stems
2 stem, outer leaves removed and stalks finely chopped
1 inch slice(s), grated
3 medium, trimmed and finely chopped
4 tablespoons, chopped
1 tablespoons, light
Egg white(s), raw
Plain White Flour
3 tablespoons, level
Calorie controlled cooking spray
2 medium, halved, to serve
Reduced Fat Mayonnaise
Sweet Chilli Sauce
Lime Juice, Fresh
- Pat the tofu dry with kitchen towel, then coarsely grate it. Squeeze it in your hands to remove all excess water (this is important to ensure the mixture holds together well).
- Put the tofu in a mixing bowl with the garlic, chilli, lemongrass, ginger, spring onions, coriander, soy sauce, egg white and flour. Season to taste and stir until combined, then form the mixture into eight even-size patties.
- Meanwhile, mix together all the ingredients for the chilli dipping sauce in a bowl and set aside.
- Mist a large nonstick frying pan with cooking spray and put over a medium heat. Cook the fritters, four at a time, for 4-5 minutes on each side or until golden. Serve two fritters per person with the dipping sauce and lime halves.