Tofu Mushroom Patties

Ingredients

• 1/2 block extra firm tofu (about 10 ounces)

• 2 teaspoons miso paste

• 1 teaspoons soy sauce

• ½ tsp oyster sauce

• ½ tsp fish sauce

• 2 teaspoons mirin

• 1/4 cup panko breadcrumbs

• 2 dried shiitake mushrooms, rehydrated and finely chopped

• 2 ounces onion, minced

• 2 teaspoons potato starch or cornstarch

• 2 tablespoons vegetable oil or other neutral

Instructions

1. Drain the tofu well: Wrap the tofu in paper towels and leave it on a plate for 15 minutes.

2. Mix the wet ingredients: Mix the miso paste, soy sauce, and mirin in a bowl and set aside.

3. Mash the tofu: Unwrap the tofu and place it in a mixing bowl, and use your hands to mash the tofu.

4. Add the breadcrumbs: Add the breadcrumbs and mix well.

5. Add the veggies and sauce: Add the chopped onion, mushrooms and add the sauce. Mix well using your hands.

6. Make the patties: Keep mixing until the mixture clumps into one big ball – this might take a little while – and cut it into 4 equal pieces. Shape each piece into a patty and place them on a plate.

7. Dust with potato starch: In a separate plate, add the potato starch. Dip each tofu patty in the potato starch until all four patties are evenly coated.

8. Heat the skillet: Place a large skillet over high heat and when the skillet is hot, add the oil. Swirl the oil around to coat the surface evenly.

9. Cook the patties: Add the tofu patties and cook on each side for about 3 minutes, or until they are golden brown.

10. Serve: Turn the heat off and transfer them to a plate. Serve with dipping sauce or use them as burger patties.

Notes

Take your time making the patties. It may take a couple of minutes of mixing the ingredients together by hand before it’s sticky enough to be shaped into patties. 

Storage And Reheating

Fridge: Transfer the tofu burger patties to a storage container. Cover and refrigerate for up to 4 days.

Freezer: To freeze the patties, wrap each patty in plastic wrap and place them in a storage bag or container. Freeze for up to 2 months. To thaw, place the frozen patties in the fridge and leave overnight.

Reheating: Microwave the tofu patties for 1 to 2 minutes or warm them up in a skillet over medium low heat for about 5 minutes.