Japanese Vegan Hamburger Steak
Servings 3
Ingredients
- 600 g (21 oz) plain firm Tofu
- 2 medium yellow / brown onion small diced
- 10 mushrooms minced
- 1 clove of garlic minced
- 2 tbsp olive oil
- 2 cup fresh panko breadcrumbs see the recipe below
Teriyaki glaze
- 2 tbsp soy sauce
- 1 1/2 tbsp maple syrup
- 2 tbsp water
- 1 tsp cornstarch
Instructions
Soy meat
- Freeze the firm tofu in its packaging for at least overnight. If you speed up the process of defrosting and squeezing tofu, cut into 5 cm / 2 inch squares. And place them in a container or storage plastic bag, leaving some space in between so that they do not stick together before freezing.
- Defrost the tofu by soaking in the water until soft. If you want to defrost quickly, remove the tofu from the package, and put in a microwave or boil until soft.
- Drain the water and pinch off handful tofu. Then tightly squeeze the tofu with your hands to remove any water. Repeat the process. If you heated up the tofu, inside of the tofu is extremely hot, so be careful to squeeze.
Hamburger patty
- Pour 1 tablespoon of the olive oil in a frying pan. And stir the garlic, onions and mushrooms over medium-high heat until caramelized and fully golden brown. Add a pinch of salt and optionally add a dash of ground black pepper, nutmeg and cumin powder.
- Transfer to a large bowl and let it cool down. Prepare Soy meat and Fresh panko breadcrumbs (see the recipe below).
- Add the soy meat and the panko breadcrumbs to the large bowl with onions. Tear the soy meat into crumbs and mix the all ingredients in the bowl by your hands until the mixture become sticky.
- Shape the mixture into patties. Then heat the 1 tablespoon of the olive oil in a large frying pan over medium heat and place the patties.
- Cook the patties until evenly golden brown, then flip the patties and cover with a lid. And repeat the process on the other side. Meanwhile cooking the patties start to prepare the Teriyaki glaze (see the below).
- Transfer the patties to serving dishes.
Fresh panko breadcrumbs
- Place 2-3 sliced of white bread in a food processor and process until large flakes (not until crumbs).
Teriyaki glaze
- Mix the cornstarch with 2 tbsp of water.
- After taking out the patties from the frying pan, pour the soy sauce and the maple syrup in the same frying pan. Then add the cornstarch mixture and bring to simmer until the sauce has thickened.
- Brush the patties with the teriyaki glaze.
