Category: Quick

Vegetarian Flat Noodles

Vegetarian Flat Noodles

I can’t believe we’ve gotten through almost the entire first month of the year and I haven’t posted a noodle recipe yet. Well that travesty ends today! These Vegetarian Flat Noodles are an absolute winner of a dish. They are on the table so fast- read more

Korean Potato Pancake

Korean Potato Pancake

Everyone knows that I’m a noodle/rice over potatoes girl any day of the week, but I do make an exception for a crisp and crunchy potato pancake situation. This Korean Potato Pancake is latkes’ cool older cousin; all the savory and crispy potato flavor you read more

Broccoli Tofu Patties

Broccoli Tofu Patties

Broccoli is polarizing. I know fully-fledged adults who will only touch it if it’s buried under a blanket of melted cheese, or raw and dunked in a vat of ranch dressing. And I get it. Broccoli is often overcooked, mushy, and bland. And a lot of people have textural issues with broccoli, finding the stalks to be almost inedibly tough. My Broccoli Tofu Patties are here to redeem broccoli’s reputation. These irresistible little patties are packed with protein, super fast to make, and are a perfect part of a Meatless Monday meal.

Tofu patties of all sorts are very popular in Japan. Whether mixed with protein, flavored with seasonings, or sandwiched between slices of vegetables, tofu patties show up in school lunches, bento boxes for office workers, or as part of a tasting on menus. Tofu gives moisture, springiness, and helps to bind the mixture. Plus it’s protein packed, low in calories, and economical. Billions of Asians love it…so let’s get you on board and started.

Broccoli Tofu Patties Prep

We’re making use of the whole broccoli in this recipe, florets and stalks. I always peel the toughest outer layer of the stalks. This keeps them from being tough and stringy.  If you’ve never peeled your broccoli stalks before, this will be a revelation! Some varieties peel right off using a small peeling knife. Others might require a little more work with a peeler. Either way, please do not throw the stalks away. You’re wasting free food.

Often, the complaint about vegan food is that it’s not flavorful and tastes bland, particularly if you’re not a veggie lover. But many people are not naturally veggie lovers. So the secret to incorporating more veggies into your diet regularly, is to have variety and robust flavor. Even changing the shape of vegetables into something unexpected can work too. I used this technique with my kids when they were little and my husband even now. The kids were easier to convince than my husband! When you serve veggies that have loads of flavor and look different, you will notice fewer complaints and more enthusiasm at the table.

For these patties, we pack in scallion, garlic, miso, sesame oil, and just enough salt. Seasoning is key to tasty veggies. Just a little salt can take a dish from bland to exceptional.

cut florets tofu patties

stalk broccoli tofu patties

pulse broccoli patties

Form the Broccoli Tofu Patties

Once the broccoli has been processed, I transfer it to a large mixing bowl. There I will add those powerful little flavor boosters, like miso and toasted sesame oil. I use medium firm tofu in these patties, they do a great job of give them structure while keeping them tender. I quickly squeeze out any excess water from the tofu before breaking it up into the bowl.

flour tofu patties


portion mixture patties

I realize that 8 softball sized patties is a large serving, particularly since we are now empty nesters. But sometimes I feel like it’s easier to give you a recipe that uses ingredients out completely. Rather than a half tub of this or a quarter package of that, you have delicious and easy leftovers for another day. For me, those small amounts of ingredients too frequently get left in the fridge until they go bad. But if you are a more disciplined person or you’re only cooking for 1 or 2, feel free to make half the recipe.

Cook the Broccoli Tofu Patties

One of the best thing about these patties is how nicely they crisp up. That is achieved by getting your pan really hot first. You should hear the patties sizzle when placed in the pan.  Also they should be cooked in a large enough pan so the patties do not touch and are not overcrowded.

You can place the cooked patties in the oven at 250 degrees to keep warm while you cook the rest. These patties are highly seasoned and don’t require any sauce. But if you’re one of those who lives for condiments, feel free to breakout a couple to serve at the table.

Broccoli Tofu Patties can be the main event or served with a variety of other small dishes to make a plant based feast. Try them with Cucumber Tomato Salad, Stir Fried Mushrooms, and Mango Sago for a fun and flavorful meat free meal. You could even serve them as sliders!

feature patty

I hope you give these Broccoli Tofu Patties a try and convert all the broccoli haters (and tofu haters to boot) in your life. Let me know what you think and tag us in your pics @funkyasiankitchen; we love hearing from you!


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recipe broccoli patty

Broccoli Tofu Patties

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: serves 6
  • Category: small plates, sides
  • Cuisine: pan-Asian


  • 1 bunch broccoli (the way it’s packed at the grocery with 2-3 heads in a bundle)
  • 1 block medium firm tofu (about 1416 ounces)
  • 4 cloves garlic minced
  • 1 bunch scallions (about 5 stems) trimmed and minced
  • 2 Tablespoons sesame oil
  • 2 Tablespoons white miso
  • ½ teaspoon salt
  • 3.5 ounces (100 grams or ¾ cup) all purpose flour
  • 3 Tablespoons neutral oil


  1. Cut the broccoli florets from the stalks. Using a knife or peeler, trim and peel the stalks. Roughly chop the broccoli so it can more easily fit the food processor bowl. Add the broccoli to the bowl of a food processor (do it in batches if needed) and pulse 8-10 times until the broccoli is chopped into small bits (like cauliflower rice).
  2. Transfer the broccoli to a large bowl. 
  3. Add the minced garlic, scallions, sesame oil, miso, salt, and all purpose flour to the bowl. 
  4. Using a clean kitchen towel or some paper towels, squeeze the tofu, eliminating as much liquid as possible. Place the tofu into the bowl.
  5. Use clean hands to mix the ingredients well, like you would meatloaf. Portion the mixture into 8 soft ball sized mounds.
  6. Heat a large 12” non-stick or well seasoned pan over medium high heat for several minutes. Add the oil and swirl the oil to coat the pan. 
  7. Place four of the broccoli portions onto the skillet (it should sizzle when it hits the pan) and lower heat to medium. Cook for 3 minutes, using a spatula to shape the balls into patties.
  8. Gently flip over the patties and cook for 1 minute then cover with a lid and continue to cook for 2 minutes. Flip again and cook for an additional minute. Both sides should be nicely browned and crisp.
  9. Place the patties onto a plate and continue cooking the remaining patties. (You can place the first batch of patties into a 250 degree oven to keep warm while you cook the next batch).
  10. Transfer broccoli tofu patties onto a serving plate and serve immediately.


*This batch makes a hefty amount of patties. You can cut the quantity in half easily. You can also store any leftover patties in the fridge and reheat for a couple minutes on the stove over medium heat, microwave, or air fryer.

Keywords: tofu, vegan, broccoli, meatless monday, plant based

Lemon Chicken Salad

Lemon Chicken Salad

Let’s all take a moment to appreciate the humble unsung hero, the rotisserie chicken. Dress her up or dress her down, she’s always recipe ready! Like a lot of people, I can’t resist grabbing one of Costco’s famous chickens whenever I’m there, and I’ve developed read more

Pork Bistek

Pork Bistek

We all have our favorite comfort foods that instantly transport us to our childhood. For me it’s definitely my Mom’s Chicken. But for my husband it would have to be this Filipino style Pork Bistek. And I would never hear the end of it if read more

Korean Cucumber Salad

Korean Cucumber Salad

Late August and I’m still reaching for quick and easy, no cook dishes that don’t skimp on flavor. And this Korean Cucumber Salad, known as Oi Muchim, is a favorite. It’s cooling and crunchy, a little spicy, and it has an amazing umami packed dressing. You should have everything in your pantry already and it comes together so quickly. Korean Cucumber Salad is a perfect side to grilled meats and would be really happy to be served as a banchan with Korean BBQ Short Ribs, but to be honest sometimes I just make a big bowl of it for dinner and call it a day. And no one will complain if you do the same.

This cucumber salad is different from cucumber kimchi in that it’s not fermented and is ready in minutes. So if you like cucumber kimchi, give this recipe a try. You’ll get similar flavors with no waiting time, so let’s get into it.

ingredients for korean cucumber salad

Start by Prepping the Veggies for Korean Cucumber Salad

This is one of those recipes where everyone who makes it tweaks it just a little bit. I like to add carrots to mine for their crunch, sweetness, and color.  And I prefer either English or Persian cucumbers for this as they have fewer seeds and therefore tend to be crunchier. I also like that their skin isn’t waxed. If you can only find cucumbers with waxy skins, I would recommend peeling them.

cucumbers cut

carrot matchsticks

scallion and onion

Once all the veggies are prepped and I pile them all into a mixing bowl:

Korean Cucumber Salad Dressing

This dressing is what takes an otherwise simple little salad to guest worthy masterpiece. Combine sesame seeds and toasted sesame oil (both key ingredients in Korean food) with soy sauce and gochugaru (Korean pepper flakes), plus flavor standbys like garlic and ginger to make rich, toasty, and savory magic. You can use whatever red pepper flakes you have on hand, but gochugaru is worth seeking out for its mild heat and smoky, fruity flavor. Other pepper flakes may be significantly hotter so use accordingly.

garlic ginger soy

sugar chili

sesame seeds and oil

Stir until the sugar is dissolved; the dressing will be thick and chunky.

You can make the dressing ahead of time, and prep the veggies earlier in the day as well. Keep them separate until you’re planning to serve as the longer the salad sits the more water logged the veggies will get.

Make this quick little Korean Cucumber Salad tonight and see why it’s something I reach for so often during these sweltering days. Let me know what you think and of course tag us in your pics @funkyasiankitchen, we love hearing from you!

Looking for some more salad inspiration? Check out Avocado Tofu, Cucumber Tomato, or this  Wild Mushroom beauty.

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recipe car korean cucumber salad

Korean Cucumber Salad

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: salads
  • Cuisine: Korean


  • 1 English cucumber or 4 persian cucumbers
  • 1 small carrot
  • ¼ yellow onion thinly sliced 
  • 1 scallion



  • 1 teaspoon peeled minced ginger
  • 2 garlic cloves, minced
  • 2 tablespoons soy sauce
  • 2 teaspoons Korean hot pepper flakes (gochugaru)
  • 2 teaspoons sesame oil
  • 2 teaspoons toasted sesame seeds
  • 1 teaspoon sugar 


  1. Wash and trim the cucumber. Cut the cucumber in half lengthwise and then into ½ inch thick slices on an angle. Put the cucumber into a large bowl. 
  2. Wash and peel the carrot. Cut the carrot into thin slices and then stack the carrot and cut across the slices into thin matchsticks. Add the carrot to the cucumber.
  3. Thinly slice the scallion, green and white parts, and add to the cucumber. 
  4. In a separate bowl, make the sauce by combining the ginger, garlic, soy sauce, hot pepper flakes, toasted sesame oil, sesame seeds, and sugar. Stir well until the sugar is dissolved.
  5. Pour the sauce over the vegetables and mix the vegetables well coated.
  6. Serve immediately or cover and store in the refrigerator. This cucumber side dish is best eaten within several hours.


*Cucumbers put out a lot of liquid. So if you’re planning on making this ahead of time, prep all of the items but keep the cucumbers separate until the last minute. Toss with the sauce when you are about to serve.

Keywords: cucumber, banchan, salad, oi muchim, gochugaru, korean, sesame seeds, vegan, summer, no cook, raw