Mushroom and Tofu Patties

If you think tofu is bland and mushrooms are mushy, these mushroom and tofu patties are here to change your mind.

Packed with deeply savory- almost meaty, mushrooms and sweet sautéed onions, and of course plenty of umami-rich seasonings, these patties are tender on the inside with a beautifully crisp exterior. The tofu keeps them light while helping bind everything together, creating a texture that’s surprisingly satisfying—somewhere between a veggie burger and a classic Japanese hambagu.

And then there’s the sauce. A glossy, savory blend of soy sauce, mirin, Worcestershire, and oyster sauce brings big flavor with very little effort. It’s rich, tangy, slightly sweet, and perfect for spooning generously over the patties.

These mushroom and tofu patties are hearty enough to be the star of dinner but versatile enough to serve in lots of ways. Pair them with rice and vegetables for a comforting meal, tuck them into a sandwich, or even serve them as a fun appetizer. All too often veggie burgers are a big disappointment but not these babies, so let’s get into it.

I start making my mushroom and tofu patties by pressing the tofu. Pressing the tofu removes excess water, which helps the patties hold together and brown nicely in the pan. If the tofu is too wet, the mixture can get loose and the patties may steam instead of developing that delicious golden crust. Even a quick 15-minute press makes a big difference.

Put the tofu on top of a paper towel lined colander:

Weigh the tofu down with a bowl or plate with a can of food on top:

Let the tofu press for at least 15 minutes while you can get to work on sautéing all those mushrooms. I used a mix of shiitake and cremini for lots of flavor and texture, but you can use whatever mushrooms you have available.

Start by getting the pan nice and hot, this will help crisp up the mushrooms. When the pan is hot, add the oil and then the clean and trimmed mushrooms:

Lightly season the mushrooms with salt and them let them cook for a minute, undisturbed:

Then flip them over and let them cook for another minute. The sauté them for a couple minutes until they are nicely browned:

Transfer the mushrooms to colander to drain off any liquid:

While the mushrooms are draining I sauté the onions:

Until they are softened and turning golden:

The onions get added to the mushrooms in the colander so any extra moisture can be drained off:

Now it’s time to form the mushroom and tofu patties. Place the pressed tofu and mushroom and onions in a food processor:

Pulse 3-4 times until you have a coarse mixture:

Put the mixture in a large bowl and add garlic, scallions, egg, panko,  and black pepper:

Add the soy and oyster sauce:

Use your hands to thoroughly mix everything together:

Then it’s time to shape the patties. You can use either a 1 cup measuring cup or your hands to make 6 equal sized patties:

Once the patties are formed it’s time to make the sauce. This slightly  sweet, thick and glossy sauce really takes these mushroom and tofu patties to another level. It features some classic heavy hitting pantry ingredients, like mirin, soy sauce, and sake. If you want to keep these vegetarian, seek out the vegan versions of Worcestershire and oyster sauces.

Combine the sake, mirin, Worcestershire sauce, oyster sauce, soy sauce, cornstarch, water, and a couple dashes of ground white pepper in a small saucepan and whisk together:

Bring to a simmer and continue cooking until it thickens, then take off the heat and add the sesame oil:

Now it’s time to cook the mushroom and tofu patties! They cook quickly. First I dust the tops with a little flour to help them crisp up and brown:

They go floured side down in a hot pan and cook for 3 minutes:

Then dust the tops of the patties with flour:

And gently flip them over so they can cook on the other side. See how beautifully browned they get?

Once they are cooked through it’s time to pour the sauce on top and serve. These are great as is, they would also be delightful tucked into a pita or served with hamburger rolls. Meatless Monday or anytime you want a simple, savory protein packed meal.

I can’t wait for you to try these, everyone always gobbles them up! Let me know what you think and tag us n your pics @funkyasiankitchen, we want to see what’s cooking in your kitchens!

Looking for more meatless mains? Check out these Vegetarian Flat Noodles or these reader fave Jackfruit Bowls.

Mushroom and Tofu Patties

★★★★★ 5 from 6 reviews

• Author: Funky Asian Kitchen
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: serves 4
• Category: entree
• Cuisine: japanese

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Ingredients

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For the Patties:

• 4 Tablespoons neutral oil, divided
• 1 large onion, diced
• 1 pound wild mushrooms, trimmed and sliced (I used a combination of shiitake and cremini)
• 3 cloves garlic
• Salt and pepper to taste
• 10 ounces firm tofu
• 2 scallions, trimmed and minced
• ½ cup panko breadcrumbs
• 2 Tablespoons soy sauce
• 1 Tablespoon oyster sauce (use ½ teaspoon salt if you are vegetarian)
• 1 egg
• 1 egg white
• ¼ teaspoon ground black pepper
• 3–4 Tablespoons oil, divided
• 4 Tablespoons all purpose flour, divided

For the Sauce:

• 2 Tablespoons Sake
• 3 Tablespoons Mirin
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Soy Sauce
• 2 Tablespoons oyster sauce
• ½ cup water
• 1 Tablespoon cornstarch
• 2 teaspoons sesame oil

 

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Instructions

Press the tofu:

Place between a couple sheets of paper towels on a plate. Place the tofu on the paper and then cover with another couple sheets of paper towels (you can also do this with a clean kitchen towel) and place another plate on top of the tofu. Put a couple cans on the plate to add some weight to help remove water from the tofu. You can let the tofu sit for 15 minutes and continue with the recipe.

Sauté the vegetables:

Heat a large pan over medium high heat for several minutes. Add 2 tablespoons of oil and the mushrooms. Lightly season with salt. Let the mushrooms sit for 1 minute untouched, then flip them over and cook for another minute untouched. Sauté for another couple minutes until cooked. (This will help the mushrooms brown instead of steam). Transfer to a colander sitting in a bowl.

Return the pan to the stove and add 1 Tablespoon oil and the onions. Season lightly with a couple dashes of salt and ground black pepper. Sauté for a couple minutes and then lower the heat to medium and continue cooking for 8-10 minutes, stirring regularly, until the onions are soft, translucent, and starting to brown. Add the garlic and cook for another minute. Take the pan off of the heat and set a colander in the sink. Add the onions to the mushrooms in the colander to drain off any liquid.

Make the patty mixture:

Place the onion and mushrooms into the food processor along with the pressed tofu. Pulse 3-4 times until you have a roughly chopped mixture. Transfer this mixture into a large bowl and add the scallions, panko breadcrumbs, soy sauce, oyster sauce, eggs, and ground black pepper. Use your clean hands and mix well.

Use a 1 cup scoop (you can also eye ball) and portion out the mixture into 6 balls.

Shape the balls to form thick patties.

Make the sauce:

Combine the sake, mirin, worcestershire sauce, oyster sauce, soy sauce, cornstarch, water, and a couple dashes of ground white pepper in a small saucepan. Mix well. Bring to a simmer over medium heat, whisking to keep the sauce smooth. Once it thickens, give it another minute, and then turn off the heat and set it aside.

Cook the patties:

Right before cooking, sprinkle the top of each patty with a teaspoon of flour and smooth it over the surface of the patty. Heat a large non-stick skillet over medium heat for several minutes and add 2 tablespoons of oil. Swirl the oil to coat the pan. Add the patties, flour side down, to the pan in one layer (you can do this in batches if you cannot fit all of the patties in the pan). Cook the patties for 3 minutes. Then again coat the top of each patty with a teaspoon of flour and gently flip the patties over, cooking for another 3 minutes. Add another tablespoon or two of oil if the pan looks dry. Next, cover with a lid and continue cooking for another 2-3 minutes, until the center of the patties is hot (you can check with a skewer or tip of a knife).

Transfer the mushroom and tofu patties to the plate, pouring the sauce on top.

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Notes

*Store leftovers in the fridge and reheat in the microwave for a couple minutes on lower heat

Keywords: veggie burger, plant based, mushrooms, shiitake, tofu