Mini Bulgogi Tofu Hamburger Steak

Name: Mini Bulgogi Tofu Hamburger Steak
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 400 g extra firm tofu; 340 g / 12 oz vegan ground beef; 2 green onions; 4 cloves garlic; 1-2 tbsp vegetable oil; 1/4 tsp ground pepper; 3 tbsp soy sauce; 3 tbsp oliosaccharide; 1.5 tbsp rice vinegar; 1 tbsp toasted sesame oil; Optional: 1/2 tsp MSG

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Cuisine
Asian, Vegan, gluten-free

Mini Bulgogi Tofu Hamburger Steak

Joseph Taylor

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Inspired by Japanese Tofu Hamburger steaks and Korean bulgogi beef, I blended the two to make mini bulgogi hamburger steaks for my bibimbap and ssam (lettuce wraps). It's a great way to stretch a pack of vegan ground and add a softer texture to it!

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Ingredients

For the patties

400 g extra firm tofu
340 g / 12 oz vegan ground beef I used Impossible but you can use Beyond for GF
2 green onions finely diced
4 cloves garlic minced
1-2 tbsp vegetable oil
1/4 tsp ground pepper

For the sauce

3 tbsp soy sauce use tamari for GF
3 tbsp oliosaccharide you can sub brown sugar
1.5 tbsp rice vinegar
1 tbsp toasted sesame oil
Optional: 1/2 tsp MSG

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Instructions

Drain your tofu and if you have time, press the tofu of any excess water. Otherwise, break up the tofu as finely as you can and mash with your hands. Then mix with the vegan ground, green onions, garlic, ground pepper until uniform. Form 12 small patties, and place in a large skillet to panfry. You can gently press a dimple into the middle of each patty so they cook a bit more evenly (also a lil pocket to absorb the sauce)
Begin pan frying the patties over medium heat and browning both sides, this should take about 10 min total. Feel free to use a lid to cover if you have one, I don't have a lid big enough for the pan, so I just lower the heat to cook for longer if I don't find it's cooking through. While those are cooking, make the sauce.
Combine soy sauce, oliosaccharide (or brown sugar), rice vinegar, toasted sesame oil (and MSG if using). Mix well to dissolve the sugar/incorporate the oliosaccharide into the mixture.
Once both sides have browned, flip back to dimple side up and drizzle half of the sauce mixture over the patties. Cook and gently shake the pan for the patties to absorb the sauce, then flip the patties and add the other half of the sauce. Again, gently agitate the pan to absorb the sauce and keep the patties from sticking to the pan.
Once the sauce has been absorbed, turn off the heat and enjoy! I use this in bibimbap or slice for ssam (lettuce wraps).