- Joined
- 11 Oct 2012
- Local time
- 10:03 AM
- Messages
- 22,183
- Location
- SE Australia
- Website
- www.satnavsaysstraighton.com
This is a recipe that I am still working on. It has great potential; it is just that the firm tofu I used (extra firm, very high in protein) was too firm to work as I had imagined.
I can also see no reason why 1 large flat, field mushroom could not be used. Grating the veg rather than dicing will allow the burger to hold together better, as with firm tofu: grate or crumble it. If you want a chilli kick, you can add gochugaru flakes to the mixture as well.
Ingredients
450g firm tofu (not silken), drained and pressed
300g silken tofu, drained in a sieve for a couple of hours.
1 medium carrot, finely grated
5 brown mushrooms - grated
1/2 tsp freshly ground black pepper
3-4 spring onions, finely sliced
2-3 tbsp gochujang paste
3 tbsp egg replacer (or 1 egg if you are not vegan)
3tbsp tapioca starch
sesame seed oil for frying
Method
I can also see no reason why 1 large flat, field mushroom could not be used. Grating the veg rather than dicing will allow the burger to hold together better, as with firm tofu: grate or crumble it. If you want a chilli kick, you can add gochugaru flakes to the mixture as well.
Ingredients
450g firm tofu (not silken), drained and pressed
300g silken tofu, drained in a sieve for a couple of hours.
1 medium carrot, finely grated
5 brown mushrooms - grated
1/2 tsp freshly ground black pepper
3-4 spring onions, finely sliced
2-3 tbsp gochujang paste
3 tbsp egg replacer (or 1 egg if you are not vegan)
3tbsp tapioca starch
sesame seed oil for frying
Method
- Crumble or grate the firm tofu, don't dice (as I did - the burger will hold together better that way).
- Mix both tofus, the carrot, mushrooms, spring onions, and gochujang paste together, and season. Add the egg replacer (or beaten egg) and the tapioca starch and mix well. The mixture will be wet, so find a large cookie cutter, better still a crumpet ring, or similar, and use it to shape the burgers on a floured surface (can use flour or starch if avoiding gluten). I needed a little more tapioca starch, but I had not allowed my silken tofu to drain.
- Heat the sesame seed oil in a frying pan and carefully move 3 or 4 burgers at a time into the oil and cook over a medium heat, turning as needed. Repeat until all the burgers are fried.