Tofu Zucchini Fritters with Peanut-Soy Sauce
Recipe GLPR43696095a9a77c
Crispy zucchini and tofu fritters served with a creamy peanut-soy dipping sauce and fresh cucumber-lettuce salad. This vegetarian Asian-inspired dish is packed with vegetables and protein, making it a satisfying main course.
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Ingredients
4 large zucchini
1 spring onion, finely chopped
50 grams firm tofu, pressed and crumbled
3 cloves garlic, minced
1/3 cup fresh parsley, chopped
1 egg
2 tablespoons breadcrumbs
Salt and black pepper to taste
1 tablespoon olive oil, for pan-frying
1 head iceberg lettuce, shredded
1 cucumber, julienned or thinly sliced
5 tablespoons peanut butter
5 tablespoons water, more as needed for sauce consistency
5 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon agave syrup
1 lemon, cut into wedges
1 lime, cut into wedges
Directions
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a colander and sprinkle generously with salt. Let sit for 5 minutes to draw out excess moisture, then squeeze firmly with paper towels or a clean kitchen towel to remove as much liquid as possible.
In a large bowl, combine the drained zucchini, chopped spring onion, crumbled tofu, minced garlic, and fresh parsley.
In a small bowl, beat the egg, then add it to the zucchini mixture along with the breadcrumbs. Season with salt and black pepper to taste and stir until well combined.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, carefully drop spoonfuls of the zucchini mixture into the pan, gently flattening each mound into a fritter shape about 1/2 inch thick. Fry in batches to avoid overcrowding.
Cook the fritters for 3-4 minutes on each side until golden brown and crispy. Transfer cooked fritters to a paper towel-lined plate.
While the fritters cook, prepare the dipping sauce: In a small bowl, whisk together the peanut butter, water, soy sauce, peanut oil, and agave syrup until smooth and well blended. Add more water 1 tablespoon at a time if the sauce is too thick.
Arrange the shredded lettuce and sliced cucumber on serving plates to create a fresh base.
Place the warm tofu zucchini fritters on top of the salad, drizzle with the peanut-soy sauce, and serve with lemon and lime wedges on the side for squeezing over the dish.
