Thai Red Curry Tofu Cakes | Oregonian Recipes

Ingredients

• Zest of 1 lime or 4 kaffir lime leaves
• 8 ounces firm nigari tofu, grated
• Juice of 1 lime
• 4 green onions, finely chopped
• 2 tablespoons red curry paste
• 2 teaspoons minced garlic
• 1 tablespoon minced ginger
• 2 egg yolks
• 1/2 teaspoon salt
• 6 tablespoons cornstarch
• 1/2 cup all-purpose flour
• 1/4 cup vegetable oil
• 1/4 cup water
• 1/4 cup granulated sugar
• 2 1/4 teaspoons white wine vinegar
• 3/4 teaspoon New Mexican chile powder
• 1 tablespoon chopped, roasted peanuts
• 1/4 cup finely chopped cucumber