Here's how Meatless Teriyaki Tofu Hamburger Patties can help you in weight reduction
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Before you jump to Meatless Teriyaki Tofu Hamburger Patties recipe, you may want to read this short interesting healthy tips about A Lot Of You May Not Understand This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to meatless teriyaki tofu hamburger patties recipe. You can cook meatless teriyaki tofu hamburger patties using 19 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Meatless Teriyaki Tofu Hamburger Patties:
- You need Hamburgers:
- Provide 1 block of 400 grams Firm tofu
- Provide 100 grams Konnyaku
- Provide 1/4 Onion
- Get 200 ml Dried panko
- Use 1 Whole egg
- Prepare 1 tsp Katakuriko
- Prepare 1 tsp Soup stock granules
- Get 2 tsp Tomato ketchup
- Use 1 Salt
- You need 1 Pepper
- Get 1 Vegetable oil for frying
- Take Teriyaki sauce:
- Prepare 3 tbsp Mirin
- You need 3 tbsp Japanese sake
- Take 3 tbsp Soy sauce
- Prepare 1 tbsp Sugar
- Provide 1 1/2 tsp Katakuriko
- Provide 2 tbsp Water
Steps to make Meatless Teriyaki Tofu Hamburger Patties:
- Slice the tofu in half horizontally. Wrap the pieces in kitchen paper towels and drain away the excess water. A 400 g block will become 300 g after draining. If you cut it in half like this it drains faster.
- Cut the konnyaku into about 5 mm dice. Freeze, then boil and squeeze out well. 100 g of konnyaku will become 50 g after this treatment.
- Dice the onion into 5 mm pieces. There's no need to sauté the onion unless you are going to freeze the burgers. The raw onion will have a nice crispy texture.
- Mix the hamburger ingredients in a bowl. As long as the konnyaku and onion pieces aren't too big you're ok.
- When it's well mixed, taste a little. There's no raw meat in this so you can taste it safely. We'll be putting on a soy sauce based sauce later so keep the seasoning light.
- If the mixture is too dry, add a little water. The texture should be about the same as a hamburger mix. If I measure 100 g per patty, they'll be a bit left over.
- Form the portioned mixture into oval patties, and fry in a frying pan until golden brown. Start on medium-low heat, turn over then steam-fry on low heat with the lid on. Be a bit generous with the cooking oil.
- Combine all the sauce ingredients except for the water - mirin, sake, soy sauce, sugar and katakuriko in a separate pan and bring to a boil while mixing with a whisk. The thickness of the sauce when it boils will be the thickness of the sauce when you serve it on the plate.
- Add some water to the sauce to thin it out a bit, and add the burger patties to coat with the sauce.
- Put on serving plates with garnishes of your choice and bon appetit! The konnyaku gives the patties a texture just like coarsely ground meat.
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