Simply crab-tivating

Although Rina Leong died in 2005, her children Carrie, Erin, Ryan and Erik still remember her delicious meals.

This easy recipe results in tasty tofu patties similar to those at an okazuya.

These pan-fried patties are still lighter compared to a hamburger patty. Kamaboko is the substitute for the more-expensive crab. Pink kamaboko and green onions make these patties especially vibrant.

Rina Leong’s Okazuya-style Tofu “Crab” Cakes

Ingredients:

• 1 14-ounce block extra-firm tofu
• 1 5.5-ounce block kamaboko fish cake, grated
• 1 medium carrot, grated
• 1/2 onion, finely diced (about 3/4 cup)
• 1/4 cup green onions, chopped
• 1 large egg, beaten
• 2 tablespoons oyster sauce
• 1 1/2 cup panko flakes (substitute plain breadcrumbs)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup vegetable oil

Directions:

Press water out of tofu and smash into pieces, then put into a bowl. Add shredded fish cake, onions, green onions, egg, oyster sauce, panko, and salt and pepper. Mix together; form into patties. In a skillet, add half of the oil. Fry over medium heat, about 5-8 minutes each side. Add remaining oil if needed after you flip the patties over. Makes 8 patties.

Lynette Lo Tom is the author of cookbooks A Chinese Kitchen and Back in the Day. She wants to hear about your cooking shortcuts. Reach her at lynette@brightlightcookery.com or @brightlightcookery on Instagram.