Tofu & Peanut Patty

A savoury plant-based burger patty made with firm tofu, crushed peanuts, sesame, warm spices and spring onion. This recipe makes about 17 patties.

Tofu and peanut patty mixture in a bowl
Mixing the tofu, peanut and spice patty mixture
Tofu and peanut patties being pressed into shape
Pressing the tofu and peanut patties into shape

Ingredients

  • 1.8 kg - Firm tofu (four 450 g packs)
  • 2 tbsp - Gluten-free soy sauce
  • 1 tbsp - Sesame oil
  • 1 tsp - Garlic powder
  • 1 tsp - Ground cumin
  • 1 tsp - Ground coriander
  • 1 tsp - Chilli flakes
  • 5 tbsp - Cornstarch
  • 1/2 cup - Crushed peanuts
  • 3 stalks - Spring onion, sliced
  • 2 tbsp - Rice flour
  • 3 tbsp - Flaxseed
  • 2 1/2 tbsp - Filtered water
  • 2 tbsp - Peanut butter

Method

  1. Drain the tofu well. Press it between clean towels or in a tofu press for 20-30 minutes to remove excess moisture.
  2. Stir the flaxseed and filtered water together in a small bowl, then leave it to stand for 10 minutes.
  3. Crumble the pressed tofu into a large bowl. Add the soy sauce, sesame oil, garlic powder, cumin, coriander, chilli flakes, cornstarch, crushed peanuts, spring onion, rice flour and peanut butter.
  4. Add the rested flaxseed mixture and mix thoroughly until the mixture holds together when squeezed. If needed, allow it to rest for 10 minutes so the flours can hydrate.
  5. Portion the mixture and press firmly into even patties. Chill the patties before cooking so they hold their shape.
  6. Cook on a lightly oiled hot plate or non-stick pan until browned and heated through, turning carefully once the first side has set.

Storage

  • Keep uncooked patties covered and refrigerated at 5 C or below.
  • Cooked patties can be cooled quickly, refrigerated and reheated until piping hot.
  • Freeze uncooked patties in a single layer, then transfer to a sealed container once firm.

Notes

Pressing the tofu is the important step for a patty that binds well. The crushed peanuts add texture while the cornstarch, rice flour and flaxseed help the mixture stay together.

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