built this vegan burger with a tofu patty, whole-wheat bun, vegan mayo, cocktail tomato and baby arugula. Credit: Susan Sampson” />
These patties are a powerful weapon in my ongoing campaign to convert tofu critics into fans. Ganmodoki are fabulous and flavourful, with an addictive crispy crust. Bonus: They are vegan. Enjoy them on their own with salad, or tuck them into whole-wheat buns or pitas. You can make them burger size, slider size or app size. Adapted from a Windup Bird Café recipe.
8 oz (250 g) firm tofu
4 oz (125 g) soft (silken) tofu
1 clove garlic
1 shallot, halved
1 large button mushroom, halved
1/4 cup (60 mL) each: coarsely chopped red bell pepper, carrot
2 tbsp (30 mL) frozen, thawed, shelled edamames
1/2 tsp (2 mL) or more kosher salt
3 tbsp (45 mL) grapeseed or canola oil, divided
1 tbsp (15 mL) honey or agave syrup
1 tsp (5 mL) each: miso, soy sauce
1/2 tsp (2 mL) toasted sesame oil
1/4 tsp (1 mL) Dijon mustard
2 tbsp (30 mL) cornstarch
1 tbsp (15 mL) sesame seeds
1 tsp (5 mL) crushed almonds
Freshly ground pepper to taste
Place firm tofu in sieve and cover with paper towel. Place silken tofu in fine-mesh sieve, cover with paper towel and top with small, weighted bowl to press gently. Set aside 1 hour.
With food processor running, drop in garlic to chop. Add shallot, mushroom, pepper, carrot and edamames. Pulse to mince, leaving some texture. (You should have 1 to 1-1/4 cups/250 to 300 mL) chopped vegetables.)
In 12-inch (30 cm) skillet (preferably cast iron or non-stick), heat 1 tbsp (15 mL) oil on medium until shimmery. Add vegetables and 1/4 tsp (1 mL) salt. Cook, stirring often, 3 minutes, or until softened and turning golden. Scrape into medium bowl and let sit 5 minutes to cool. Wipe pan well and set aside.
Using fork, combine vegetables with honey or syrup, miso, soy sauce, sesame oil and mustard. Add cornstarch and combine. Add sesame seeds, almonds, soft tofu, 1/4 tsp (1 mL) salt and pepper. Crumble in firm tofu. Using fork, mash together. Adjust salt. Pat into 4 or 8 patties about 1/2-inch (1 cm) thick.
Heat remaining 2 tbsp (30 mL) oil in reserved skillet on medium until shimmery. Add patties and cook, turning once, 2 to 3 minutes per side, until heated through, with crisp, golden brown crusts.
Makes 4 burger patties (about 3-1/2 inch/8 cm diameter) or 8 slider patties.
- If desired, non-vegans can add 1/2 tsp (1 mL) fish sauce and reduce the soy sauce to 1/2 tsp (1 mL).
- For the crushed almonds, I used thinly sliced nuts and crumbled them with my fingers.
- These burgers are very easy to make. The only tricky part is turning them. They can break if you turn them roughly and/or don’t allow the crispy crust to develop.
Tested in Imperial