Tired of bland, crumbly veggie burgers? Me too! That’s why I’m so excited to share this recipe for Asian-Style Tofu Burgers. They are an absolute game-changer. The secret lies in a brilliant mix of textures—partially crumbled and partially smooth tofu—and a huge umami punch from arame sea greens and toasted sesame. These burgers are incredibly versatile; serve them on a bun with all the fixings, alongside some sticky rice and slaw, or even make them into bite-sized patties for your next party. They hold together perfectly on the skillet and are packed with savory, satisfying flavor. Let’s get cooking!
Ingredients
• 1/4 cup / 10 g dried arame or other dark sea green
• 1 bunch scallions, trimmed
• 1 1/2 pounds / 680 g firm tofu, patted dry
• 1/2 cup / 60 g panko breadcrumbs
• 1/4 cup / 35 g sesame seeds
• 1 tablespoon / 15 ml soy sauce
• 2 teaspoons / 10 ml dark sesame oil
• Salt and freshly ground black pepper, to taste
• 2 to 3 tablespoons / 30-45 ml peanut or neutral oil, for frying
Instructions
1. Rehydrate the sea greens by pouring boiling water over the arame in a small bowl. Let it soak for 1-2 minutes, then drain thoroughly.
2. In a food processor, pulse the trimmed scallions until minced and transfer to a large mixing bowl. Add half of the tofu and the drained arame to the processor and pulse a few times until just crumbled. Add this mixture to the bowl.
3. Place the remaining tofu in the food processor and blend until completely smooth. Add the smooth tofu to the mixing bowl along with the panko, sesame seeds, soy sauce, and sesame oil. Season generously with salt and pepper and mix until well combined.
4. Shape the mixture into 4 to 6 equal-sized patties. For the best results, let them rest for 10-15 minutes to firm up.
5. Heat the peanut oil in a large nonstick or cast-iron skillet over medium heat. Carefully place the patties in the hot pan and cook for about 5 minutes, until golden brown and they release easily from the pan.
6. Flip the burgers carefully and cook for another 3-4 minutes on the other side until heated through and golden. Serve immediately on buns or with your favorite sides.
Nutritional Information
• (per serving)
• Calories: 350 kcal
• Protein: 22 g
• Carbohydrates: 15 g
• Fat: 23 g
• Fiber: 4 g
Pro Tips
• For the best texture, process half the tofu until crumbled and the other half until completely smooth. This creates a burger that holds together well but isn’t mushy.
• Save time by making the burger mixture or shaping the patties up to a day in advance. Cover and refrigerate, then bring to room temperature before cooking.
• For a great party appetizer, form the mixture into mini-burgers or meatballs. Serve on toothpicks with a Miso Carrot or sweet chili dipping sauce.
• Easily customize your burgers by adding 1/2 cup of chopped walnuts for richness, 1 cup of adzuki beans for a ‘meaty’ texture, or swapping a third of the tofu for tempeh for a deeper flavor.
FAQ
Q: How do I stop these tofu burgers from falling apart
A: The secret is in the texture of the tofu. The recipe calls for processing half the tofu until it’s crumbled and the other half until it’s completely smooth. This combination creates a firm patty that holds together perfectly in the skillet.
Q: Can I make these tofu burgers ahead of time
A: Yes, you can prepare the burger mixture or shape the patties up to one day in advance. Cover and store them in the refrigerator, then allow them to come to room temperature before cooking for the best results.
Q: What can I use if I don’t have arame
A: If you can’t find arame, the recipe notes that you can substitute it with other dark sea greens to achieve a similar umami flavor.
Q: How can I add more texture or flavor to these burgers
A: You can easily customize these burgers. For a richer, ‘meaty’ texture, try adding 1 cup of adzuki beans or 1/2 cup of chopped walnuts. For a deeper flavor, you can swap one-third of the tofu for tempeh.
