Meat-Free and Healthy Tofu Hamburger Patties

Name: Meat-Free and Healthy Tofu Hamburger Patties
Yield: 6 servings
Cuisine: American
Ingredients: 2 blocks Firm tofu; 200 ml Fresh hijiki seaweed; 1 tbsp Ginger (beni-shouga red pickled ginger or gari sushi ginger); 5 cm Lotus root; 1 tbsp Mentsuyu; 1 dash Katakuriko (or panko)

cookpad.japan @cookpad_jp

I bring these patties along when I go to a meeting of senior citizens 2 times a month. It's very popular since it has a traditional wafuu Japanese flavor and is very soft.

If you use ground chicken it will be even better. If you add vegetables please chop them up finely. Recipe by Cookingmam

I bring these patties along when I go to a meeting of senior citizens 2 times a month. It's very popular since it has a traditional wafuu Japanese flavor and is very soft.

If you use ground chicken it will be even better. If you add vegetables please chop them up finely. Recipe by Cookingmam

cookpad.japan @cookpad_jp

I bring these patties along when I go to a meeting of senior citizens 2 times a month. It's very popular since it has a traditional wafuu Japanese flavor and is very soft.

If you use ground chicken it will be even better. If you add vegetables please chop them up finely. Recipe by Cookingmam

I bring these patties along when I go to a meeting of senior citizens 2 times a month. It's very popular since it has a traditional wafuu Japanese flavor and is very soft.

If you use ground chicken it will be even better. If you add vegetables please chop them up finely. Recipe by Cookingmam

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Ingredients

6 servings

2blocks Firm tofu
200 mlFresh hijiki seaweed
1 tbspGinger (beni-shouga red pickled ginger or gari sushi ginger)
5cm Lotus root
1 tbspMentsuyu
1 dashKatakuriko (or panko)

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Steps

1

These are the hamburger ingredients.
2

Wrap the tofu in paper towels and microwave for 5 minutes to drain excess water. When it has cooled down a bit, transfer to a bowl and mash with your hands.
3

Finely chop the hijiki seaweed and ginger. Grate the lotus root. Add with the mentsuyu to the bowl and mix well. If the batter is too runny, add katakuriko to thicken. Form into patties.
4

Heat a frying pan with vegetable oil, and pan fry the patties over medium heat. When they are golden brown, cover with a lid and cook over low heat. Transfer to a plate.
5

Pour the A or B sauce on the burgers. A sauce: Put plenty of grated daikon radish on top of the burgers, and follow up with ponzu sauce.
6

B sauce: Put 100 ml each of the soy sauce and mirin to the frying pan, bring to a boil, and pour over the burgers.