I had tofu and ground meat that were near their expiration dates... the only thing to do in that situation is to make tofu hamburgers!By draining the excess water in the tofu well, you can prevent the patties from getting too watery! When you cook the patties, try not to touch them in the pan, and when it turns golden brown, flip them over in one go. Recipe by Tomomon1028

I wanted to feed my 2 and a half year old daughter healthy food, so I came up with this. When I make it at home I usually I just eyeball the amounts. It makes me so happy to see my child eating her meals with gusto. My wife likes it too!It may look like there are a lot of steps but there really aren't. By freezing it, the moisture in the konnyaku drains away, making it more chewy. And by parboiling it, its unique smell goes away. If you want to freeze these burgers please sauté the onion. If you make them into bite sized burgers they'll be perfect for bentos. For 4 servings. Recipe by Usajisan

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 love tofu burgers, but my husband doesn't find them satisfying enough, so I tried out some things to make them more so.About 2 weeks ago, I tried mixing in some of garlic-soy sauce marinated shiso leaves that I had made a batch of into the tofu burger mix. The light taste of tofu and chicken went really well with the robust flavors of shiso and garlic.After combining the ingredients for the burger mix, it's easier to form if you let it rest in the refrigerator for a while.Use silken or firm tofu, whichever you prefer. I used silken tofu this time. Recipe by Yonchobo

I'm the type that makes hamburger patties without sautéing the onions. Hamburger with tofu is a go-to dish for our family.It is easier to shape the patties if you drain the firm tofu really well. The key to make the hamburger plump and soft is to continue to combine the mixture until it contains air and becomes white and sticky.Serve it with your favorite sauce, Japanese sauce, or make simmered hamburgers. Recipe by Mimato

I wanted to make a healthy meal using soy meat.Since the mixture doesn't become very sticky, it might be difficult to bring together but letting it rest in the refrigerator will make it easier to work with.The photos show burgers, but you can use this to stuff bell peppers or shiitake mushrooms as well.Since it will harden while in the refrigerator, you can also form them into meatballs. Recipe by itarunrun

I made this for my husband, who loves meat.You can add any kind of vegetables you like♪The patties itself aren't strongly seasoned. Recipe by Rinnyo

I didn't have enough ground meat... but I remembered I had tofu, so I prepared this! We also like to put tofu into hamburger patties.Use carrots, shiitake mushrooms or whatever vegetables you like. I recommend microwaving the vegetables before mixing them in since the tsukune patties are very soft. If you find it hard to form the mixture into patties, just drop into a hot frying pan using 2 spoons. Cook through thoroughly on low heat. Recipe by Mama usako

I was thinking about how I could use up one packet of tofu with all the leftover vegetables in the fridge. I finally came up with this recipe!You can use any leftover vegetables in the fridge!When you fry them, don't move the patties before they've browned. They're very fragile, so leave them to brown until firm enough to be turned over easily. Recipe by Kumasannokaachan

#goldenapron#post-21 We can use any veggie of our choice