Tofu and crabstick patties
This recipe is adapted from Women’s Weekly Foodbook magazine (tofu and crabmeat patties) with some slight modification.
Ingredients:
240g crabstick filament (chopped finely)
150g tofu (½ block) 板豆腐
1 stalk spring onions (chopped finely)- use green part only
30g breadcrumb (You can substitute with crushed plain crackers)
2pcs waterchestnuts (chopped)
Seasonings:
4 tbsp Worchestershire sauce
1 tbsp oyster sauce
1 tbsp light soya sauce
½ tsp sugar
1 egg (lightly beaten)
2 tbsp oil
Dipping sauce:
4 tbsp mayonnaise
2 tbsp tomato sauce
1 tsp chilli sauce
1 tsp sugar
Methods:
1. Mash tofu and add in all ingredients in a mixing bowl. Stir in seasonings and then add in beaten egg. Stir until mixture is well blended. Shape in 4-5cm diameter patties.
2. Put on a plate and cover with clip wrap. Refrigerate for about 30mins.
3. Heat up 2 tbsp oil in a pan over medium fire. When hot, add patties in batches. Cook for 3 mins on one side. Turn patties over and cook for another 2 mins or until brown.
4. Dish up and drain on kitchen towel.
5. Serve with dipping sauce.
Tips: Drain tofu and waterchestnus on kitchen towel so that the patties will be firmer.
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10 Comments
Leave a comment to Andrea
Hi..
I am your fans…like your cooking so much…so yummy! I have tried your steam meat before,so will you send me this recipe in chinese for me?
Thanks and have a nice day!
Chong: Hi, tks a lot for your kind supports!! I am so glad to receive your feedback. You can get this recipe written in Chinese from Kwong Wah Yit Poh online e-newpapers thru the links mentioned in this page (https://food-4tots.com/about). Hope to see you here more often!! Have a nice day! 😉
This looks so good – how many patties / servings would you say it makes?
Sarah: Tks!! You can make 10-12 patties. Happy trying! 😉
Hi, I just found your websites and got in love at first sight. Great thanks for the great recipes. I will try this one first…
Just one quick question, what else we can substitute the watechestnut in this recipes?
Laura: Thanks for dropping by and your compliment. Water chestnut adds some natural sweetness and a crunchy texture to the patties. There is no 100% substitute but jicama is considered the closest. Other possible options would be celery and apples. Hope it helps. 😉
ALso, do you know how long do I need to cook these patties if using the oven? Great thanks!
Laura: I haven’t tried this method before but you can do your own experiment by baking them at 200°c for 10-12 minutes. Drizzle some oils on the patties before you send them to the oven. Happy trying!!
Hi, after i take out the patties from the fridge, the patties are very soft and end up cannot hold the pattie shape when i transfer to the pan. Why is it so? Too much toufu ?
Andrea: Maybe try to cut down the amount of tofu next time. Alternatively, wrap the tofu with a piece of cheese cloth and squeeze out the excess water. 🙂