Ingredients

For the sauce:

2 tablespoons soy sauce

2 tablespoons dry vermouth

2 tablespoons rice-wine or sherry vinegar

1 tablespoon sesame oil (optional)

1 tablespoon toasted sesame seeds (optional)

2 tablespoons lemon juice

Pinch of freshly ground black pepper

For the cakes:

8 ounces (about 1 cup packed) medium-firm or firm tofu

12 ounces shrimp, peeled, deveined and chopped into small pieces

4 ounces ground beef sirloin

1 tablespoon dry vermouth

3 eggs

1 scallion, white and light-green parts only, minced

2 cloves garlic, minced

1 tablespoon sesame oil (optional)

1 1/2 teaspoons toasted sesame seeds (optional)

Kosher salt

Freshly ground black pepper

1⁄2 cup flour

2 tablespoons vegetable oil

1 lemon, quartered, to garnish

Parsley sprigs, to garnish.

Preparation

  1. Make the sauce: Combine all ingredients in a small bowl. Set aside.

  2. Prepare the cakes: Wrap the tofu in paper towels and squeeze out as much liquid as possible. In a large bowl, combine the tofu, shrimp, beef, vermouth, 1 egg, scallion, garlic, sesame oil and seeds (if using), two large pinches of salt and a pinch of pepper. Mix well, using your hands if necessary. Divide the mixture into 8 balls, each roughly 1/3 cup.

  3. Spread the flour on a small plate. In a shallow bowl, lightly beat the remaining 2 eggs with a few drops of water. Place the ingredients and a paper-towel-lined tray by the stove.

  4. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat until very hot but not smoking. Meanwhile, working with 4 balls, dredge each in flour and coat with the egg. Quickly add the balls to the skillet, flatten them with a spatula to about 3 1/2 inches in diameter and cook until the shrimp turn pink and the coating is golden, about 1 1/2 minutes. Flip the cakes and cook for about 1 1/2 minutes more. Repeat with the remaining ingredients.

  5. Serve the cakes, two per person, with the dipping sauce. Garnish with the lemon wedges and parsley.

Serves 4.