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By no means cook dinner this stuff in an Air Fryer
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Meatless Teriyaki Tofu Hamburger Patties
Meatless Teriyaki Tofu Hamburger Patties

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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 do that.

The ingredients needed to cook Meatless Teriyaki Tofu Hamburger Patties:
  1. Get Hamburgers:
  2. Get 1 block of 400 grams Firm tofu
  3. You need 100 grams Konnyaku
  4. Use 1/4 Onion
  5. You need 200 ml Dried panko
  6. Prepare 1 Whole egg
  7. Provide 1 tsp Katakuriko
  8. Take 1 tsp Soup stock granules
  9. Prepare 2 tsp Tomato ketchup
  10. Get 1 Salt
  11. Take 1 Pepper
  12. Provide 1 Vegetable oil for frying
  13. You need Teriyaki sauce:
  14. Take 3 tbsp Mirin
  15. Use 3 tbsp Japanese sake
  16. Provide 3 tbsp Soy sauce
  17. Get 1 tbsp Sugar
  18. Get 1 1/2 tsp Katakuriko
  19. Provide 2 tbsp Water
Steps to make Meatless Teriyaki Tofu Hamburger Patties:
  1. 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.
  2. 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.
  3. 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.
  4. Mix the hamburger ingredients in a bowl. As long as the konnyaku and onion pieces aren't too big you're ok.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Add some water to the sauce to thin it out a bit, and add the burger patties to coat with the sauce.
  10. 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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