Japanese Tofu Hamburger is Light, Delicious and Low in Calories Stock

Instructions. Put Tofu, ground beef, Panko, salt and pepper in a large bowl and mix very well. Divide into 4 pieces and shape into oval patties. Heat a frying pan at medium high heat with oil. Place patties in the pan and cook for 4-5 minutes. Turn them, lower heat, and cook another 4-5 minutes covered. While cooking the meat, make the sauce.

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Add the ⅓ cup panko (Japanese breadcrumbs), 2 Tbsp milk, and 1 large egg (50 g each w/o shell). Start mixing it all together with a silicone spatula or spoon. Then, switch to mixing by hand and knead the mixture until it's sticky and pale. Divide the mixture into 4 portions (4 oz, 113 g each) or 6 smaller portions.

Japanese Tofu Hamburger is Light, Delicious and Low in Calories Stock

Place the firm tofu block on a large plate lined with a paper towel. Place another paper towel over the top, then another large plate. Place something heavy onto the plate (around 2-3kg) to squeeze out the excess water from the tofu for 30 minutes. Meanwhile make the dipping sauce to allow the flavours to infuse.

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Finely chop the onion and microwave for about 3 minutes. Tofu and hijiki: Put tofu and hijiki in a bowl and mix them until tofu becomes smooth. Make the mixture: Add onions, grated ginger, an egg, panko, salt, and pepper and mix well. And leave the bowl in the fridge for more than 30 minutes.

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When the tofu is pressed, cut the tofu into 4 square burgers. Place the tofu evenly on a parchment lined baking tray. Bake at 350°F for 30 minutes, turning the burgers over at the halfway mark. Mix up the marinade sauce by adding soy sauce, maple syrup, peanut butter and garlic powder to a bowl and whisking together.

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Step 1: Make your teriyaki style marinade by adding soy sauce, mirin, sake and sugar to a saucepan. Bring to a simmer for 4-5 minutes to reduce slightly, then take off the heat. Step 2: Next, grate your ginger and squeeze to extract it's juices into the marinade (discard the solids).

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Instructions. On Off. Press the water out of your tofu using a tofu press or just laying a heavy pan on top of it for 20-30 minutes. Mash the tofu using your hands or a spoon until it's crumbly. Mix in the remaining burger ingredients. Form into 4 patties. Preheat the oven to 350 degrees.

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2. Place well pressed tofu, veggies and remaining ingredients into a bowl and mix well to combine, like making regular meat burgers. 3. Divide mixture into 4 portions and shape into burgers. Fry on both sides over medium heat in a covered pan until burgers are brown , turning once. 4.

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Press Tofu: Cut each tofu block evenly down the middle to make 4 thinner slaps. Wrap each piece in a few paper towels, set them on a counter or cutting board, and place a heavy pan on top. Let them press for at least 15 minutes (up to 2 hours) to remove extra moisture. 2 16-oz blocks super firm tofu.

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Using a burger press or a cookie cutter, cut tofu into two identical circles, discarding any tofu scraps. Set aside while making the marinade. Whisk all marinade ingredients together in a refrigerator, a safe container. Place the two tofu burgers in the marinade and refrigerate overnight.

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Coat the tofu in the sticky flour mixture before coating it with the panko. Toast the burger buns for 1 minute on each side in a dry frying pan before placing them on a cooling rack. In a frying pan, heat the oil to medium. Place the breaded tofu in the pan and cook for 2-3 minutes on each side.

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Put the shiitake mushrooms and carrots in a glass bowl and cover with a tight-fitting plate or lid. Steam the ingredients in a microwave oven at 800 watts for 2 minutes. Add the carrots, mushrooms, edamame, and black sesame seeds to the tofu mixture and knead everything together.

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Finely chop the onion and add it to the tofu and panko mixture. Add the mince, an egg and all spices to the mixture and mix it well. Roll the mixture into 8 even-sized patties and fry them in a frying pan on medium to high heat. While the patties are frying, mix together all the sauce ingredients in a bowl and set aside.

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Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Spread the fries over an oven tray lined with baking paper, season with salt and pepper and drizzle with olive oil. Sprinkle with the mixed sesame seeds and toss to coat. Bake until tender, 25-30 minutes.

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1. In a large bowl, place tofu and panko, then mash and mix with fork. 2. Add egg, green onion, salt, pepper, sesame oil to the bowl and mix well with a clean hand. 3. Divide mixture into four 3/4-inch thick oval patties. Lightly dust with flour and set aside.

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Cook the patties for about 3-4 minutes and do not flip until they are nicely brown. Flip the patties and cover to cook on medium-low heat for 4-5 minutes, or until the meat inside is cooked through. Add the sauce to the pan and increase the heat to medium high. Scoop the sauce over the meat with a spoon while cooking for about 2 minutes.