Crispy Tofu Patties, 3 Ways

Ingredients

• 16 oz Extra-firm tofu (One block per flavor; drained and pressed for at least 15 minutes)
• 2 tbsp Tamari (For sesame-seaweed flavor)
• 4 tbsp Potato starch (For sesame-seaweed flavor; plus more for dusting)
• 1 tbsp Vegan mayonnaise (For sesame-seaweed flavor)
• 3.5 tbsp Seasoned seaweed flakes (Alternatively, crush roasted seaweed snacks)
• 1 Scallion (Minced; for sesame-seaweed flavor)
• 1 tbsp Toasted sesame seeds (For sesame-seaweed flavor)
• 0.5 tsp Garlic powder (For sesame-seaweed flavor)
• 0.25 tsp White pepper (For sesame-seaweed flavor)
• Kosher salt (For sesame-seaweed flavor, to taste)
• 16 oz Extra-firm tofu (One block for smoky sun-dried tomato flavor; drained and pressed for at least 15 minutes)
• 1 tbsp Tamari (For smoky sun-dried tomato flavor)
• 4 tbsp Potato starch (For smoky sun-dried tomato flavor; plus more for dusting)
• 2 tbsp Sun-dried tomatoes packed in oil (Drained and minced)
• 1 Scallion (Minced; for smoky sun-dried tomato flavor)
• 2 tbsp Nutritional yeast (For smoky sun-dried tomato flavor)
• 1 tsp Smoked paprika (For smoky sun-dried tomato flavor)
• 1 tsp Garlic powder (For smoky sun-dried tomato flavor)
• 0.5 tsp Fennel seeds (For smoky sun-dried tomato flavor)
• 1 tbsp Vegan mayonnaise (For smoky sun-dried tomato flavor)
• 16 oz Extra-firm tofu (One block for curry-peanut flavor; drained and pressed for at least 15 minutes)
• 1 tbsp Tamari (For curry-peanut flavor)
• 4 tbsp Potato starch (For curry-peanut flavor; plus more for dusting)
• 1 Scallion (Minced; for curry-peanut flavor)
• 2 tbsp Thai red curry paste (For curry-peanut flavor)
• 2 tbsp Natural peanut butter (For curry-peanut flavor)
• 0.5 tsp Garlic powder (For curry-peanut flavor)
• 1.5 tbsp Neutral cooking oil (For greasing the pan; use 1–2 tablespoons)
• Potato starch (Additional starch for dusting all sides of the patties)

Steps

1. 1

   Choose one of the three flavor variations. Drain the tofu, wrap it in a clean towel or paper towels, and press it under a heavy object for at least 15 minutes to remove excess water.

2. 2

   Finely crumble the pressed tofu into a medium mixing bowl, breaking up any large pieces.

3. 3

   Add the ingredients listed for your chosen flavor variation to the bowl: tamari, potato starch, and the specified seasonings and flavorings.

4. 4

   Use your hands to knead, stir, and squeeze the mixture until everything is evenly distributed. When compressed in your hand, the mixture should hold its shape; if it does not, continue squeezing it together thoroughly.

5. 5

   Portion the mixture into 8–9 pieces, using about 3 tablespoons per piece. Tightly squeeze and shape each portion into a ball.

6. 6

   Flatten each ball into a disk about 1/2 inch thick, compressing the edges so the patties stay intact during cooking.

7. 7

   Heat a large skillet over medium-low heat and add 1–2 tablespoons of oil. The oil should shimmer gently but should not smoke.

8. 8

   Dust every patty lightly with additional potato starch on all sides. Add the patties to the greased skillet in a single layer, working in batches if necessary to avoid crowding.

9. 9

   Cook the patties for about 5 minutes on the first side, without moving them unnecessarily, until the underside is golden brown and crisp.

10. 10

    Turn the patties carefully and cook for about 5 minutes on the second side, until golden and crisp throughout.

11. 11

    Transfer the cooked patties to a wire rack and let them cool slightly so the exterior remains crisp. Serve immediately, or cool completely before freezing for future meal building.

Notes

The source presents three separate flavor options; the ingredient quantities are for one batch of one chosen flavor. Patties may be prepared in larger quantities, cooled, and stored in the freezer for convenient future meals.

Nutrition per serving

• main
• appetizer
• snack
• vegan
• plant-based
• dairy-free
• gluten-free
• pan-fried