I’ve become a big fan of dinners where I can make a big batch, and then either pack the remaining for lunch the next day or freeze for later. These tofu bites are delicious whether served right away or reheated the next day.
1 package extra firm tofu
1 Tbsp (15 mL) fresh minced dill
2 Tbsp (30 mL) hoisin sauce
2 tsp (10 mL) sesame oil
1 tsp (5 mL) chili powder
1 tsp (5 mL) garlic powder
1/4 tsp (1 mL) coarse salt
1/2 cup (125 mL) all-purpose flour
Prep by pressing the tofu to remove excess moisture. Do this by wrapping the tofu in a clean dish cloth or paper towel and sandwiching it between two plates. Place something heavy on top like a large soup can and let sit for at least 15 minutes, preferably 30.
Grate carrot and squeeze the shavings with paper towel to remove excess liquid.
Then, in a large bowl, mix together carrot, egg, dill, hoisin sauce, sesame oil, chill powder, garlic powder and salt.
Crumble tofu into the mixture and mash everything together until it’s completely mixed. Add 3 Tbsp (45 mL) flour and mix. Scoop out balls of the tofu mixture (about 1 Tbsp (15 mL) each in size). Place balls on a baking sheet and flatten each so it’s about 1 inch thick. Sprinkle each side of tofu bites with flour.
Place 5-6 tofu bites in a frying pan coated with olive oil and cook over medium heat until lightly browned; about 2-3 minutes each side. Repeat with remaining bites and add more olive oil as needed.
Serve with plum sauce for dipping.