Tofu Hijiki Patties
Every now and then, I have a hankering for tofu. I know some people hate it, say it has a weird texture, has no taste blah blah blah but let me just stop you now. You are all wrong! Tofu is like a sponge, it has this incredible power of soaking up any spices/sauce/herb that you cook it with. This soybean curd is chopped full of protein, iron, calcium and it's gluten-free! Oh and let's not forget that it has all the essential amino acids your body needs and is a low-calorie food. This dish right here is a simple way to eat tofu and is packed full of flavor. I have a feeling you may change your mind once you try these Tofu Hijiki Patties. Let me know in the comments what you think!
Tofu Hijiki Patties
Makes 6 patties, adapted from a TheKitchn recipe
INGREDIENTS
1/4 cup dried hijiki seaweed
14 ounces extra firm tofu
1 medium carrot, finely grated
2 scallions, finely chopped
2 cloves garlic, finely grated
1 tsp finely grated ginger
1 tablespoon plus 1 tsp soy sauce
2 tsp toasted sesame seeds
Pinch of ground black pepper
1/4 cup dried hijiki seaweed
14 ounces extra firm tofu
1 medium carrot, finely grated
2 scallions, finely chopped
2 cloves garlic, finely grated
1 tsp finely grated ginger
1 tablespoon plus 1 tsp soy sauce
2 tsp toasted sesame seeds
Pinch of ground black pepper
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Rinse and drain hijiki to clean it well. Place hijiki in a bowl with warm water to cover and let soak for 20 minutes.
3. While the hijiki is soaking, drain and rinse the tofu. Cut tofu into 1/4 inch thick slices and press between clean kitchen towels or paper towels to get rid of the excess water. You may want to press the tofu in between plates to get the extra water out. Be sure to get most of the water out before the next step.
4. Drain the hijiki, squeezing out the excess water and coarsely chop. Mash the tofu with your hands or a fork. Combine the hijiki, tofu and the rest of the ingredients in a bowl. Let the mixture rest for about 10 minutes to let all the flavors blend into the tofu (you can skip this step if you can't wait).
5. Form the mixture into round patties. Place on an oiled baking sheet and baked until golden, about 30 minutes.
1. Preheat oven to 350 degrees.
2. Rinse and drain hijiki to clean it well. Place hijiki in a bowl with warm water to cover and let soak for 20 minutes.
3. While the hijiki is soaking, drain and rinse the tofu. Cut tofu into 1/4 inch thick slices and press between clean kitchen towels or paper towels to get rid of the excess water. You may want to press the tofu in between plates to get the extra water out. Be sure to get most of the water out before the next step.
4. Drain the hijiki, squeezing out the excess water and coarsely chop. Mash the tofu with your hands or a fork. Combine the hijiki, tofu and the rest of the ingredients in a bowl. Let the mixture rest for about 10 minutes to let all the flavors blend into the tofu (you can skip this step if you can't wait).
5. Form the mixture into round patties. Place on an oiled baking sheet and baked until golden, about 30 minutes.
SIDE NOTE: I actually made these on the stove in a pan with a touch of sesame oil. Seared each side about 5 minutes each to save time. The patties fell apart a little but I thought they came out great. I've seen some recipes where you add an egg or 2 to the mixture to hold the patties in place. Next time i'm trying the baked method!
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