Herby Tofu Patties
These patties are made from tofu, mushroom and mung beans. A mix of bright herbs accentuates their flavor.
Ingredients
- ½ cup split mung bean about 100 g, soaked in water for 30 minutes and drained
- 350 g extra firm tofu one pack
- 30 g black fungus rehydrated and drained
- 2 tbsp breadcrumbs
- 3 tbsp rice flour use all-purpose flour if it's what you have
- ½ tsp salt
- 1 tsp soy sauce
- 1 tsp sugar
- ½ tsp ground black pepper
- 1 cup herbs (cilantro, parsley, dill)
Instructions
- In a small saucepan, cover the mung bean with just enough water and let simmer until the bean is soft and the liquid evaporates.
- Drain excess moisture from the tofu, cut into small cubes.
- In a food processor, combine the tofu and mushroom and pulse until they turn into crumbs. Transfer to a mixing bowl
- Once the mung bean cools, combine it with the tofu and mushroom, breadcrumbs, flour and seasoning. Mix thoroughly and form it into patties (I used 1 tbsp to form a ball and then flattened it.)
- In a nonstick skillet, heat 2 tbsp of oil and drop the patties. Refrain from flipping before they brown and crisp.
Notes
Always make sure the tofu is drained properly to prevent excess liquid from turning the patties soggy.