Perkedel Tahu (Tofu Patty)

Toffu is definitely my top favorite protein source. It has subtle flavor and very versatile. You can use it for savory or sweet dishes. Back home at my parents' place, we have toffu and or tempeh on our table for each meal time (yes, it means minimum two times a day, and sometimes for snacks too). There are so many ways to cook toffu, you can use as meat replacement too.

Today I am making Perkedel Tahu or Toffu patty, using firm white toffu. My mom used to make it too, and she would add chunks of shrimp in it. I didn't have shrimp so I substitute it with crab stick. I was making this patties for supper but it ended up as my afternoon snack. My love for tofu and fried food knows no boundary nor discipline... 

Ingredients:

450 gr white tofu (drain it then ground it finely using food chopper)
450 gr crab stick (cut the stick into 3-4 parts, put them on your palm and rub it using your other palm, the crab stick will fall apart as chunky flakes)
3 scallions, finely chopped
2 eggs, beaten
1 tsp salt
1/2 tsp white pepper powder
1/2 tsp corriander powder
a pinch of sugar (optional)
2 cups of panko breadcrumbs
1 egg, beaten for coating
oil for deep fry

Cooking steps:

1. Prepare the seasoning: put salt, white pepper powder, sugar (if you use any), and corriander powder. Mix together and set aside,
2. In a huge mixing bowl, add ground white toffu and the crab stick chunky flakes, mix the ingredients thoroughly using a spatula. 
3. Add the seasoning into the mixing bowl, mix thoroughly, add beaten eggs and mix once again,
4. Once you are sure the ingredients is well mixed, add finely chopped scallion and fold gently,
5. Shape the mixture into bite size patties, 
6. Roll the patties in a beaten egg then coat it with panko crumbs, 
7. Heat oil in a large skillet over medium heat, when the oil is hot, carefully place each of the patties and fry until golden brown, about 2-3 minutes each side,
8. Carefully pick the cooked patties and place it on oil absorbing towel before serving,
9. Serve along with your favorite dippings, but in my case I like to eat it with fresh Thai Chilli.

Happy cooking!!

PS: Once you coat the patty with breadcrumbs, gently pat it to make sure that the breadcrumbs stick on to it, at the same time it will remove the excess breadcrumbs. If you are not in a hurry, put away the coated patties in the fridge for 15 minutes. This way the breadcrumbs will be sticking better to the patties as the egg dries off. 

To drain the tofu, I put the tofu on kitchen paper (or kitchen towel), then I place a wide flat plate or cutting board on top for 10 to 15 minutes. If the flat plate or cutting board don't seem heavy enough, you can top it with something solid like a skillet. Change the kitchen paper when it becomes to soggy and wet to maximize the water absorption.