Mushroom & Tofu Patties with Garlic Sauce
The garlic sauce really makes this dish, so be sure not to skip it and not to skimp on it! I made these Mushroom & Tofu Patties and paired it with a tasty garlic sauce. The patties are very versatile and can be shaped many ways, can be paired with many different sauces, served with salads, over rice, or with noodles—it’s really up to you!For this dish, I served mine over a bowl of steamed rice and poured the sauce over the tofu when ready to enjoy.I also used the patties for a Vietnamese-Inspired Tomato Noodle Soup recipe where the patties act as ‘meatballs’ and soak up flavors from the soup.
Ingredients
MUSHROOM & TOFU PATTIES
- 1/2 lb king oyster mushrooms
- Pinch salt
- Neutral oil for cooking
- 1 lb extra firm tofu drained and pressed
- 1 to 1.5 tsp salt to taste
- 1/2 tsp ground black pepper
- 1/2 tsp mushroom bouillon powder optional, feel free to use more salt to taste
- 2 cloves garlic minced
- 1 cup panko breadcrumbs
- 1/4 cup all purpose flour or more to make mixture firmer
- 1 tbsp corn starch
GARLIC SAUCE
- 3 cloves garlic minced
- 2 scallions chopped
- 1 tsp sesame seeds
- 1/2 to 1 tbsp sugar or more to taste
- 2 tbsp neutral oil
- 1 tbsp soy sauce or more to taste
- 1.5 to 2 tbsp vegetarian oyster sauce to taste
- 1 tsp chili crisp or chili oil
TO SERVE
- Steamed rice
Instructions
MUSHROOMS
- If using extra large king oyster mushrooms, shave the bottom ends of each (since these are usually tough and rubbery) before dividing the mushroom into 2-3 segments. Slice into 1/2-inch (1.25-cm) thick pieces before slicing into batons then slicing these again to make small cubes.
- In a small or medium non-stick pan or skillet, add a light layer of oil. Once hot, add the mushrooms. Add a pinch of salt. The mushrooms will cook down and release a lot of moisture. Once the moisture is drawn out, it can start to get a nice sear.
- Cook the mushrooms until it gets a nice sear/golden brown. Once done, remove the mushrooms from the pan and set aside.
PREPARING THE PATTIES
- In a large bowl, mash/crumble the tofu with your hands or with a fork.
- Add the cooked mushrooms, salt, pepper, mushroom bouillon powder (if using), garlic, breadcrumbs, flour, and corn starch.
- Mix everything until well combined.
- You can test out the mixture to see if it holds together well by getting a scoop and shaping this into a ball before carefully flattening to create small patty. If it holds up well, it’s ready.
- If not, you can add 1-2 tbsp more flour and mix well to absorb any excess moisture and help bind the mixture together.
- Repeat this to create 20-24 patties.
GARLIC SAUCE
- Place the garlic, scallions, sugar, and sesame seeds in a heat proof bowl.
- Heat the oil in the pan/skillet. To test the heat, you can add a small piece of garlic/scallion and I should immediately sizzle. Turn off the heat.
- Carefully pour the oil into the garlic-scallion mix. Add the rest of the ingredients, and then mix well. Taste this and adjust according to your preferred taste.
COOKING THE PATTIES
- Heat a large skillet or non-stick pan. Add enough oil to cover the surface of the pan. Once the oil is hot, carefully place the patties, ensuring these are properly spaced apart. Cook the patties for 2-3 minutes on the first side or until golden brown and crispy. Flip to repeat on the other side. Remove from the oil and place on paper towels to drain excess oil before transferring to a cooling rack.
- Repeat this for the rest of the patties.
TO SERVE
- Serve the patties with the sauce. I like to scoop the garlic sauce and put it over the patties. Enjoy while hot!
- I also had these patties in my tomato noodle soup (recipe here)! They soak up the flavors really well.
NUTRITIONAL INFO
Serving: 1patty with sauce | Calories: 49kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 202mg | Potassium: 84mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 1mg
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