Preparation

10 minutes
Cooking

45 minutes
Difficulty

Easy

The weekend is here, but you don’t know what to cook for the family? Today, TasteVN will guide you into the kitchen to make a very simple vegetarian dish, which is the chewy and crispy vegetarian crab cake that is delicious and makes family meals more flavorful.

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1 Prepare the ingredients

Ingredients for Vegetarian Crab Cake For 2 people

Fresh tofu skin 100 gr (string type) Tofu 150 gr Seaweed 1 sheet Annatto oil 1 teaspoon Sliced shallots 10 gr Pepper 1 teaspoon Sugar 2 teaspoons Vegetarian seasoning 2 teaspoons

How to choose good tofu

Choose tofu: Good tofu pieces, made naturally, have an off-white or milky white color, with no signs of discoloration to yellow like tofu mixed with gypsum.
You can buy pre-fried tofu or buy plain tofu to fry yourself. If you do not buy pre-made tofu, you can refer to: How to make delicious tofu at home, simple and easy to do at home

Tools needed

Stove, pot, aluminum foil, knife, bowl, plastic gloves

How to make vegetarian crab cake

1

Prepare the ingredients

Soak the tofu skin briefly in boiling water for about 2 minutes. Then cut into small pieces of 1 – 2cm.

Wrap the plain tofu and tofu skin in a piece of cloth, and then squeeze out as much water as possible to create a chewy texture.

Next, use scissors to cut the seaweed into small pieces.
2

Mix the filling

Place a pan on the stove, add shallots and stir-fry until they are nearly golden, then add 1 teaspoon of annatto oil to sauté for about 2 – 3 minutes and turn off the heat.

Add tofu, dried tofu skin, and seaweed into a bowl along with the fried shallots. Season with 1 teaspoon of pepper, 2 teaspoons of sugar, and 2 teaspoons of vegetarian seasoning. Use your hands to knead all the ingredients together.

Tip: The longer you knead the crab cake mixture, the firmer it will be, and the ingredients will absorb each other better.
3

Wrap the filling

Place the mixed crab cake filling onto a lotus leaf. Press tightly to form a square block.

Fold the two sides of the lotus leaf over so that the filling does not burst while steaming. Then fold it in half.

Wrap the crab cake in aluminum foil multiple times so that when boiling, water does not seep into the filling. Fold the ends of the aluminum foil together and it can be boiled.

Tip: The tighter you wrap the crab cake, the firmer it will be after boiling.
4

Boiling the cakes

Place a pot of water on the stove over medium heat. When the water in the pot boils, add the crab cakes and boil for about 30 – 35 minutes, then turn off the heat.
5

Final Product

The crab cakes have a light fragrance from lotus leaves. The cakes are chewy, with a crispy texture when eaten. They are seasoned just right, with a light spiciness combined with a mild richness from tofu. You can serve this dish with vegetarian noodle soup, or vegetarian crab vermicelli, which is also very delicious.