Teriyaki Tofu Burgers

Serves 4-6

Ingredients

350g – 400g packet firm tofu
2 eggs, beaten (or egg replacement)
1/3 C bread crumbs
1/2 Tbsp tamari or shoyu
2 spring onions, minced
1 tsp grated ginger
2 Tbsp corn starch

Teriyaki Sauce:
3 Tbsp tamari or shoyu
3 Tbsp mirin
2 Tbsp caster sugar
1-2 tsp sesame oil

Summary

These burgers really are so simple and sooo delicious. Adapted from Spiral Foods, we added egg and bread crumbs to bind the tofu (instead of chicken) and they were a great midweek meal – juicy burger patties with broccoli, simply dressed, and a green leafy salad with toasted sesame. Great patties to go with quinoa and rice, or in a bun with pickled veg and salad. Thanks Spiral, Japanese tofu teriyaki burgers are now on high rotation.

This will make about a dozen.

Teriyaki Tofu Burgers

In a large bowl, combine the tofu, tamari, spring onions, ginger and corn starch, and mix well. Use your hands to break up the tofu, incorporating the eggs and bread crumbs. Form the mixture into balls and gently flatten in your palm.

Combine the teriyaki ingredients in a separate bowl, and set aside.

In a fry pan, heat the sesame oil and cook the patties until nicely browned. Once cooked, leave the pan on the heat and pour the teriyaki sauce over the patties. Heat until the sauce thickens. Serve warm.