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Total Time
25mins
Prep 15 mins
Cook 10 mins

You really don't have to like tofu to drool for this! For the tofu I use organic herb tofu and black sesame seeds. I go a little over the top with the "dash" seasonings, but I like tons of heat and flavor, so adjust to personal taste.

Ingredients Nutrition

  • 14 cup wakame seaweed (or other dark seaweed, i use sushi wrapping, crumbled up)
  • 1 bunch scallion
  • 1 lb firm tofu, patted dry
  • 12 cup panko breadcrumbs or 12 cup fresh breadcrumb
  • 14 cup sesame seeds
  • 1 tablespoon soy sauce
  • 2 teaspoons dark sesame oil
  • 1 dash ground red pepper
  • 1 dash hot sauce (or more to taste)
  • 1 tablespoon ginger, grated
  • 1 dash garlic powder
  • salt & freshly ground black pepper
  • 2 -3 tablespoons peanut oil

Directions

  1. Pour boiling water over arame and soak for 2 minutes. Drain well.
  2. Put scallions in food processor and pulse a few times until minced. Transfer to large bowl. Put seaweed and half the tofu into processor and pulse a couple of times until just crumbled. Add to bowl.
  3. Put remaining tofu into processor and let it run until tofu is smooth. Add to bowl with crumbs, sesame seeds, soy sauce, sesame oil, red pepper, hot sauce, garlic powder, a little salt and lots of pepper. Stir well to combine. Form into patties. Let rest a few minutes. (Burger mixture or shaped burgers can be covered tightly and refrigerated for up to a day. Bring back to room temperature before cooking.).
  4. Put oil in large nonstick or well-seasoned cast iron skillet, turn heat to medium. After a minute or 2, slip burgers into pan with spatula. Cook, undisturbed, until browned and easily moved, about 5 minutes. Carefully flip and cook until done, 3 to 4 minutes more.
  5. Serve over rice, noodles or on buns.