Ingredients
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For the Teriyaki Tofu Patties:
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1 block (14 oz) extra-firm tofu, drained and pressed
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2 tbsp tamari or soy sauce (gluten-free if needed)
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2 tbsp rice vinegar
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1 tbsp maple syrup
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1 clove garlic, minced
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1 tsp fresh ginger, grated
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1/4 tsp red pepper flakes (adjust to taste)
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2 tbsp cornstarch (or arrowroot starch for gluten-free)
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2 tbsp sesame seeds (black or white)
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1 Cooking oil for frying
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For the Teriyaki Sauce:
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1/4 cup tamari or soy sauce (gluten-free if needed)
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2 tbsp rice vinegar
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2 tbsp maple syrup
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1 clove garlic, minced
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1 tsp fresh ginger, grated
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1/4 tsp red pepper flakes (adjust to taste)
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1 tsp cornstarch (or arrowroot starch for gluten-free)
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2 tbsp water
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For Burger Assembly:
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1 Gluten-free burger buns or lettuce wraps
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1 Sliced cucumber
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1 Sliced red onion
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1 Fresh cilantro leaves
Directions
Place the top bun or another lettuce leaf on top and press gently to secure. Serve your Vegan Japanese-Inspired Teriyaki Tofu Burger with a side of steamed edamame or pickled ginger for a complete Japanese-inspired meal.
This burger combines the delightful flavors of teriyaki with the tofu’s satisfying texture, making it a perfect Japanese-inspired treat for your taste buds. Enjoy!
Steps
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1
Done
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For the Teriyaki Tofu Patties: |
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2
Done
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In a bowl, whisk together tamari, rice vinegar, maple syrup, minced garlic, grated ginger, and red pepper flakes to create the marinade. |
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3
Done
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Slice the pressed tofu into 4 equal-sized patties. Place the tofu patties in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes, flipping them halfway through. |
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4
Done
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In a separate shallow dish, mix cornstarch and sesame seeds. |
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5
Done
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Heat a skillet over medium-high heat and add a generous drizzle of cooking oil. |
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6
Done
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Take each tofu patty from the marinade, allowing excess liquid to drip off, and coat it with the cornstarch and sesame seed mixture. |
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7
Done
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Fry the coated tofu patties in the skillet for about 3-4 minutes on each side or until they are golden brown and crispy. Remove from heat and set aside. |
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8
Done
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For the Teriyaki Sauce: |
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9
Done
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In a small saucepan, whisk together tamari, rice vinegar, maple syrup, minced garlic, grated ginger, and red pepper flakes. |
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10
Done
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In a separate small bowl, dissolve cornstarch in water, ensuring there are no lumps. |
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11
Done
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Heat the saucepan over medium heat and add the cornstarch mixture to the sauce. Stir continuously until the sauce thickens, which should take about 2-3 minutes. Remove from heat. |
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12
Done
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For Assembling the Burger: |
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13
Done
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Toast gluten-free burger buns if desired or use lettuce leaves as a low-carb option. |
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14
Done
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Spread a generous amount of teriyaki sauce on the bottom half of each bun or lettuce wrap. |
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15
Done
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Place a teriyaki tofu patty on top of the sauce. |
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16
Done
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Add sliced cucumber, red onion, and fresh cilantro leaves. |
