Japanese Tofu Patty Recipe

Tofu: Firm tofu is essential for the right texture and to ensure the patties hold together.

Carrot: Adds a slight sweetness and a bit of crunch to the patties.

Green onions: Provides a fresh, mild onion flavor that complements the other ingredients.

Soy sauce: Adds a salty, umami flavor that enhances the overall taste.

Cornstarch: Helps bind the ingredients together, ensuring the patties don't fall apart.

Sesame oil: Used for frying, it imparts a rich, nutty flavor to the patties.

When forming the patties, make sure to press them firmly to ensure they hold their shape during cooking. If the mixture feels too wet, you can add a bit more cornstarch to help bind the ingredients together. Additionally, for an extra layer of flavor, consider adding a pinch of ginger or garlic to the mixture.

• firm tofu - Substitute with tempeh: Tempeh has a similar texture and can absorb flavors well, making it a good alternative to tofu in patties.

• grated carrot - Substitute with grated zucchini: Zucchini has a similar moisture content and can provide a comparable texture and mild flavor.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent and binder.

• sesame oil - Substitute with olive oil: Olive oil can provide a similar richness and moisture, though it will have a different flavor profile.

• Allow the tofu patties to cool completely at room temperature before storing.
• Place the cooled patties in an airtight container, separating each layer with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days.
• For longer storage, arrange the patties on a baking sheet lined with parchment paper and freeze them individually for about 1-2 hours.
• Once the patties are frozen solid, transfer them to a resealable freezer bag or airtight container, ensuring to remove as much air as possible to prevent freezer burn.
• Label the container with the date and store in the freezer for up to 2 months.
• When ready to eat, thaw the patties in the refrigerator overnight.
• Reheat the patties in a frying pan over medium heat with a little sesame oil until they are heated through and crispy again, about 2-3 minutes per side.
• Alternatively, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the tofu patties on a baking sheet lined with parchment paper.
  3. Cover the patties with aluminum foil to prevent them from drying out.
  4. Bake for about 10-15 minutes, or until heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of sesame oil or olive oil to the pan.
  3. Place the tofu patties in the skillet and cook for 2-3 minutes on each side, or until they are warmed through and slightly crispy.

• Microwave Method:

  1. Place the tofu patties on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the tofu patties in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the pot.
  3. Arrange the tofu patties in the steamer basket in a single layer.
  4. Cover and steam for about 5-7 minutes, or until heated through.

• Mixing bowl: Use this to combine the crumbled tofu, grated carrot, chopped green onions, soy sauce, and cornstarch.

• Grater: This will help you grate the carrot finely.

• Chopping board: Essential for chopping the green onions.

• Knife: Use this to chop the green onions.

• Measuring spoons: These will help you measure out the soy sauce, cornstarch, and sesame oil accurately.

• Frying pan: Use this to cook the patties until they are golden brown.

• Spatula: This will help you flip the patties in the frying pan.

• Plate: Use this to serve the cooked patties.

• Paper towels: Handy for draining any excess oil from the patties after frying.

Prepare ingredients in advance: Drain and crumble the tofu ahead of time, and store it in the fridge. Grate the carrot and chop the green onions in advance to save time.

Use a food processor: Instead of manually grumbling the tofu and grating the carrot, use a food processor to speed up the process.

Preheat the pan: While forming the patties, preheat the frying pan with sesame oil to save cooking time.

Batch cooking: Double the recipe and freeze extra patties for a quick meal later.