Tofu and spinach cutlets
2 servings
30 minutes
Tofu and spinach cutlets are a refined dish of Chinese cuisine that combines the tenderness of soy with the freshness of greens. Tofu, known for its soft texture, pairs wonderfully with juicy spinach, while spices and crunchy breadcrumbs add depth to the flavor. This dish likely stems from traditional Chinese vegetarian recipes where the use of tofu and greens was widespread. It is perfect for a light yet nutritious lunch or dinner. Serve the cutlets with a spicy sauce or fresh salad to highlight their natural flavor nuances. The taste is delicate, with subtle nutty notes from the tofu and a spicy warmth from ginger.
1
Boil spinach for 5 minutes. Drain the water. Finely chop the onion, add crushed tofu, olive oil, and pepper. Mix thoroughly. Form patties. Coat in breadcrumbs.
- Spinach: 300 g
- Onion: 1 piece
- Tofu: 200 g
- Olive oil: 1 teaspoon
- Ground black pepper: to taste
- Breadcrumbs: 0.3 glass
2
Heat a small amount of oil. Fry the patties.
- Olive oil: 1 teaspoon
