Simmered Tofu Hamburger Patties. Great recipe for Simmered Tofu Hamburger Patties. 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!
Season beef and breakfast sausage with garlic,. a large pan, simmer and when cabbage rolls are . layer of cabbage rolls. These easy and healthy tofu based veggie burgers receive an added nutritional boost from wheat germ, and plenty of flavor from the green onion, garlic powder, and soy sauce. If the wheat germ isn't quite your thing, try another filler, such as almond meal, or just add a little extra flour. You can have Simmered Tofu Hamburger Patties using 10 ingredients and 10 steps. Here is how you cook that.
Ingredients of Simmered Tofu Hamburger Patties
- You need 250 grams of Ground pork and beef blend.
- You need 1 block of Firm tofu.
- Prepare 1/2 of pack Maitake mushrooms.
- Prepare 1 of ●Egg.
- You need 1 pinch of ●Nutmeg.
- You need 1 pinch of ●Salt.
- You need 1 pinch of ●Black pepper.
- You need 2 tbsp of ○Ketchup.
- It’s 2 tbsp of ○Oyster sauce.
- You need 1 of Olive oil.
Gently place tofu patties in the bag and rotate a few times to coat with the marinade. Meanwhile, combine spicy mayo ingredients in a small bowl and whisk together until smooth. Onion, celery and cheese make these burgers delicious. This is a family favorite at the Silverwolfs' den.
Simmered Tofu Hamburger Patties step by step
- Wrap the tofu in paper towels, put a weight on top and drain the excess water well. Cut the stem end off the maitake and shred apart with your hands..
- Put the ground meat in a bowl and add the ● ingredients. Add the well drained tofu from Step 1 and mash with your hands..
- Mix everything in the bowl together with your hands until it starts to become sticky, then divide the mixture into 4 portions. It will be rather soft because of the tofu, but not to worry..
- Form each portion into patties while pressing out any air pockets, make an indent in the center of each patty with your fingers, and put into a frying pan that has been coated with olive oil..
- Put the frying pan on medium heat and cook the patties. When they are golden brown, turn over with a spatula. They are cooked over medium heat because of the tofu..
- After you have flipped all the patties, add water (not listed (1 cup = 200 ml)), the maitake mushrooms, ketchup and oyster sauce, cover with a lid, and simmer on low heat for 15 minutes..
- Remove the lid, and if the patties are puffy and sauce has thickened, it's done..
- Because they've been simmered in sauce, they taste rich. It's hard to believe they have tofu in them..
- Stock in your freezer, and they're great when you need one more dish for dinner, as well as for bentos. I freeze them after cooking them since they have tofu in them!.
- I turned a left over hamburger into a loco moco bowl the next day. I served the patty on a bed of hot rice with vegetables and a fried egg on top..
Serve in place of meat as a main entree or place on a bun along with your favorite toppings: lettuce, onion, tomato, mayo, etc. If you're looking for another flavorful twist on the classic grilled veggie burger, Hodo Tofu Cajun Burger is a must. Reviewers say even meat lovers praise the taste of these patties. Served with a red wine reduction sauce, this homemade Japanese hamburger steak (Hambagu) is incredibly juicy and melts in your mouth! I still remember vividly how my mom and I spent many evenings making Japanese Hamburger Steak or Hambagu (ハンバーグ).