350g – 400g packet firm tofu
300g chicken mince (optional, see below)
1/2 Tbsp tamari or shoyu
2 spring onions, minced
1 tsp grated ginger
2 Tbsp corn starch
3 Tbsp tamari or shoyu
3 Tbsp mirin
2 Tbsp caster sugar
1-2 tsp sesame oil
substitute 2 beaten eggs* or egg replacement and 1/3 C bread crumbs for the chicken mince, to bind the patties together
It sounds like a cliché, but these burgers really are so simple and so delicious. Using this recipe from Spiral Foods, you can go with straight teriyaki tofu or try a tofu and chicken combo. I added eggs and bread crumbs to bind the tofu instead of using the chicken, and they were a great midweek meal – juicy burgers devoured with simple broccoli and a big green salad with toasted sesame seeds. They’d be super yummy on a bowl of quinoa and rice, or in a bun with pickled veg and salad leaves. 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, chicken (if using), tamari, spring onions, ginger and corn starch, and mix well. Use your hands to break up the tofu, incorporating the eggs* and bread crumbs if you are keeping these meat-free. 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.