Tofu Burgers 4 Recipe
Yield: 8 PattiesRecipe by luhu.jp
Ingredients:
30 ounce: Tofu,
6 tbsp: Carrots, grated
4 tbsp: Leeks, scallions, onions or gingerroot, minced
2 tbsp: Ground roasted sesame seeds or sunflower seeds, peanuts or chopped nut meats
3/4 tsp: Salt,
Oil for deep frying,
Shoyu,
Directions:
Cut tofu into thin slices and arrange between double layers of cotton
toweling. Set aside for 15 minutes, then place pieces at the center of a
dry dish towel.
Gather the corners and twist to form a sack. Squeeze tofu in sack firmly
to expel as much moisture as possible. Combine tofu with next 4 ingredients
in a large shallow bowl. Mix well, then knead mixture about 3 minutes, as
if kneading bread. When dough is smooth and holds togehter well, moisten
your palms with a little oil or warm water and shape dough into 8 patties,
each 3 - 3 1/2 inches in diameter.
Fill a wok, heavy skillet, or deep fryer with oil to a depth of 1 1/2- 2
inches. Heat to 300 deg. Slide in patties and deep fry for 4-6 minutes or
until they float high in the oil. Turn patties over and deepfry for several
mintues more or until crisp and golden brown. Drain briefly, then serve
crisp and hot, and topped with a sprinkling of shoyu or between buns with
burger trimmings. Leftovers may be frozen.
Yield: 8 patties
From DEEANNEs recipe files
Source from luhu.jp
toweling. Set aside for 15 minutes, then place pieces at the center of a
dry dish towel.
Gather the corners and twist to form a sack. Squeeze tofu in sack firmly
to expel as much moisture as possible. Combine tofu with next 4 ingredients
in a large shallow bowl. Mix well, then knead mixture about 3 minutes, as
if kneading bread. When dough is smooth and holds togehter well, moisten
your palms with a little oil or warm water and shape dough into 8 patties,
each 3 - 3 1/2 inches in diameter.
Fill a wok, heavy skillet, or deep fryer with oil to a depth of 1 1/2- 2
inches. Heat to 300 deg. Slide in patties and deep fry for 4-6 minutes or
until they float high in the oil. Turn patties over and deepfry for several
mintues more or until crisp and golden brown. Drain briefly, then serve
crisp and hot, and topped with a sprinkling of shoyu or between buns with
burger trimmings. Leftovers may be frozen.
Yield: 8 patties
From DEEANNEs recipe files
Source from luhu.jp