Meatless Teriyaki Tofu Hamburger Patties

How to Cook Recipes Meatless Teriyaki Tofu Hamburger Patties using 19 ingredients and 10 steps

Meatless Teriyaki Tofu Hamburger Patties - - In case you have a passion for cooking and you spend lots of time in your kitchen, then probably you've gotten a considerable quantity of recipes on hand. Some cooks have an orderly organization system and a few don't. If you end up usually shuffling by mounds of recipes and never discovering what you are on the lookout for, then you need to do some organizing.

You can cook Meatless Teriyaki Tofu Hamburger Patties using 19 ingredients and 10 steps. Here is how you cook that.

Ingredients make Meatless Teriyaki Tofu Hamburger Patties

1. Prepare Hamburgers:.
2. You need 1 block of 400 grams Firm tofu.
3. It's 100 grams Konnyaku.
4. You need 1/4 Onion.
5. You need 200 ml Dried panko.
6. It's 1 Whole egg.
7. You need 1 tsp Katakuriko.
8. You need 1 tsp Soup stock granules.
9. Prepare 2 tsp Tomato ketchup.
10. Prepare 1 Salt.
11. It's 1 Pepper.
12. You need 1 Vegetable oil for frying.
13. Prepare Teriyaki sauce:.
14. Prepare 3 tbsp Mirin.
15. Prepare 3 tbsp Japanese sake.
16. Prepare 3 tbsp Soy sauce.
17. Prepare 1 tbsp Sugar.
18. Prepare 1 1/2 tsp Katakuriko.
19. Prepare 2 tbsp Water.

Meatless Teriyaki Tofu Hamburger Patties instructions

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..

Meatless Teriyaki Tofu Hamburger Patties - Thank you and good luck