Cakes
1 Tbs. Seasame seeds
15 oz. firm tofu, mince and drained
5 Egg whites (preferably hormone free)
1/2 cup of whole wheat, spelt or rice flour
1 Tbs. grated fresh ginger
1 medium carrot, grated
3 scallions (green part only) thickly sliced
reserve 1 tsp. for sauce
1/2 cup frozen peas
1 Tbs. toasted sesame oil, more if needed

Sauce
3 Tbs. soy sauce
1/2 tsp. toasted sesame oil or chili oil
1/2 tsp. rice vinegar

1. In small skillet, toast sesame seeds until golden brown, stirring ofted, 1 minute. transfer to small plate and set aside.
2. Pat tofu dry with paper towel and place in medium bowl. Mash tofu with fork until it resembles chopped eggs.
3. Mix in egg whites, flour, ginger, scallions, peas, soy sauce, adjust soy to taste.
4. In large nonstick skillet, heat 2 teasppons sesame oil.
5. Add about 1/4 cup of tofu mixture per cake to skillet, flattening with back of spoon to form small cakes. Cook until golden brown about 2 minutes per side.
6. Meanwhile, make sauce. In small bowl, mix soy sauce, sesame oil, rice vinegar and reserved scallions.
7. to serve tofu cakes, sprinkle with sesame seeds and accompany with sesame-soy sauce on the side. 6 servings = points 4 [img]graemlins/wave.gif[/img]

per serving 194 cal., 9g total fat, 19g carb., 3g fiber