Japanese · Lunch
Fried Tofu Patty Burger
A pan-fried tofu patty seasoned with ginger, scallion and soy, coated in a light cornstarch crust and tucked into a soft bun with shredded cabbage, quick-pickled daikon and sesame-miso mayo. Crisp exterior, tender interior, finished with sriracha and scallion.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
548Calories
18.4gProtein
31.2gFat
48.6gCarbs
8.9gSugar
4.6gFiber
1450mgSodium
6mgChol
4.9gSat Fat
520mgPotassium
180mgCalcium
3.2mgIron
0mcgVitamin B12
10mgVitamin C
vegetarian
low-cholesterol
rich-umami
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Press the tofu between paper towels for 10 minutes to release excess water, then crumble it into a bowl.
2
Chill
Toss the daikon with rice vinegar and sugar, set aside 10 minutes until softened and tangy.
3
Build
Mix crumbled tofu with soy sauce, scallion, ginger-fresh and 1 tbsp cornstarch until it holds together, shape into one 1 cm thick patty. Coat both sides in remaining cornstarch, pressing gently so it adheres evenly.
4
Fry
Heat sesame oil and vegetable oil in a skillet over medium heat. Fry the patty 3 to 4 minutes per side until the crust is golden-brown and crisp. Whisk mayonnaise and miso-white together until smooth.
5
Plate
Split the bun and spread miso-mayo on both sides. Layer cabbage on the base, set the fried patty on top, add drained pickled daikon and sesame seeds, drizzle with sriracha, close the bun and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g firm tofu, pressed
- 2 tbsp2 tbsp soy sauce
- 4 tbsp4 tbsp scallion
- 2 tsp2 tsp ginger-fresh
- 6 tbsp6 tbsp cornstarch (60g)
- 2 tbsp2 tbsp sesame-oil
- 2 tbsp2 tbsp vegetable-oil, for frying
- 22 hamburger bun (120g)
- 2/3 cup60g cabbage
- 1/2 cup60g daikon
- 2 tbsp2 tbsp rice-vinegar
- 1 tsp1 tsp sugar-white
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp miso-white
- 1 tsp1 tsp sesame-seeds
- 2 tsp2 tsp sriracha
