Vegetable and tofu cake with mustard dip from The Tofu Cookbook by Becky Johnson
This dish is filled with a mouthwatering blend of tastes and textures, yet is simple to prepare. The contrast between the delicate texture of the tofu and the crunchiness of the mangetouts is delig...
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Ingredients
- 30 ml/2 tbsp rice vinegar
- 7 1/2 ml/1½ tsp light soy sauce
- salt
- 300 g/11 oz firm tofu, drained
- 3 eggs
- 5 ml/1 tsp sake (Japanese rice wine)
- 1 carrot, finely chopped
- 115 g/4 oz mangetouts (snow peas), sliced
- 5 ml/1 tsp sesame oil
- 5 ml/1 tsp sesame seeds
- 10 ml/2 tsp salt
- 5 ml/1 tsp grated fresh root ginger
- 45 ml/3 tbsp Dijon mustard
- 15 ml/1 tbsp sugar syrup (see Cook’s Tip)
- ground black pepper
- vegetable oil, for greasing
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