Tofu Cakes: Easy 5-Step Recipe

This Tofu Cakes recipe made with kamoboko is simple and delicious!

This recipe was adapted from Rina Leong‘s Okazuya-style Tofu “Crab” Cakes. Although she passed in 2005, my dad has a newspaper clipping of her recipe. Love Japanese food? Try making this chicken karaage.

Tofu Cakes Ingredients

Makes 8 patties.

• 1 14-ounce block of extra-firm tofu
• 1 5.5-ounce block of kamaboko (fish cake), grated
• 1 medium carrot, grated
• 1/2 onion, finely diced (about 3/4 cup)
• 1/4 cup green onions, chopped
• 1 large egg, beaten
• 2 tablespoons oyster sauce
• 1 1/2 cups panko flakes (substitute: plain breadcrumbs)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup vegetable oil

Directions

1. Press water out of tofu, smash into pieces, and put into a bowl.
2. Add shredded kamoboko, onions, green onions, egg, oyster sauce, panko, and salt & pepper.
3. Mix together.
4. Form into patties.
5. In a skillet, add half of the oil. Fry over medium heat, about 5-8 minutes on each side. Add remaining oil if needed after you flip the patties over.