Tag: tofu

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

Simmered Kiriboshi Daikon

Simmered Kiriboshi Daikon

I’m not one for making rigid New Year’s Resolutions. I’m gonna eat the carbs and drink the wine. But this *is* a good time to reflect on your health in general and your overall eating habits. One thing I am always interested in is finding 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

Broccoli Shiitake Shumai

Broccoli Shiitake Shumai

It’s always nice when everyone at the table can enjoy the same meal and no one feels left out. My beautiful friend Ellen Kanner has been making sure that vegans have delicious and exciting food on her table with her wonderful blog Soulful Vegan, her read more

Haemul Sundubu-Jjigae

Haemul Sundubu-Jjigae

Craving a warming and hearty soup for supper? Look no further than this Korean jjigae (or stew), known as Haemul Sundubu-jjigae. That may be a bit of a mouthful, but there are all kinds of jjigae enjoyed in Korea; this one has soft tofu (sundubu) read more



Why are stir-fries one of the most popular Asian dishes made at home? Because they are versatile, economical, and fast. No matter what you have (or don’t have) in the fridge, a stir-fry can generally be had. So today, we’re going to introduce one that is less familiar. Chanpuru hails from Okinawa, and like many stir fries, it’s made with commonly found veggies, a small amount of protein, and some seasoning. Intriguingly, Chanpuru highlights the contact Okinawa has made with foreigners who’ve influenced the cuisine. A mashup of Japanese, Chinese, American, and Southeast Asian cuisine, Chanpuru often features bitter melon (called Goya in Okinawa) and luncheon meat or Spam. Yes that Spam, the canned pork product that enjoys an enormous popularity throughout much of Asia: a holdover from the war and the rations eaten by American soldiers. If you look at where there have been American bases or heavy US military presence, you will see Spam featured on the menu in fascinating ways.

I like bitter melon fine, but it can be hard to find in Miami. And I love a good mystery meat or even challenge meat, but the weird spongy texture of spam and the absurd shelf life are not my thing. So today, I’m taking influence from the spirit of Chanpun, which is to make it with what you have readily on hand. I’m making my Chanpuru with chicken, tofu, and easily found veggies, but feel free to sub in your own favorite proteins. Cabbage, carrots, onion, and beansprouts are very common both in Okinawa and in America. Cheap, abundant, and filling… But by all means, if you can get your hands on some bitter melon or you love Spam, go for it!

ingredients chanpuru

Chanpuru Prep

There are a few stir-fry basics to keep in mind, and these make the difference between a perfect stir-fry or one with things over/undercooked:

  • Prep all your ingredients and have them within reach.
  • Preheat your pan first. (FOR SEVERAL MINUTES SO IT’S HOT)
  • Then add the oil.
  • Keep it moving! (In other words, emphasis on the STIR part of stir-fry)

So I begin making the Chanpuru by prepping the proteins and veggies, and making sure I have the sauce ingredients close at hand.

Now that the proteins are ready, I begin prepping the vegetables.

cabbage core


Stir Fry Time!

Now that everything is prepped and ready to go, it’s time to heat your pan. I used a large 12″ skillet and it was barely enough room. You can split the amount in half and make it in batches if your pan is smaller. The first step is to fry the tofu so it’s browned and crisp. I like the crunchy chewy texture that it gives to the Chanpun. If you’re short on time or don’t want to bother with this step, you can add the tofu in cold. In that case, I would add it towards the end, after most of the stir frying is done, to keep it from breaking apart.

brown tofu

add carrots


It’s important to let the egg cook halfway before gently scrambling. If you scramble immediately, your eggs will breakdown into tiny bits that will disappear into the dish. 

Once you’ve mixed the beansprouts in, taste the dish before plating. Watery vegetables give off a lot of moisture, so it’s important to adjust seasonings before serving to avoid a bland dish. The last touch, which I think makes this dish special, is adding a hefty dose of katsuobushi flakes on top. Their smoky goodness really makes this simple stir-fry shine.

Love how quick and easy stir-fries come together? Then you’ll love my Chicken and Asparagus Stir Fry, Yakisoba, and this simple pork one!  I hope you give Chanpuru a try and let me know what you think. Comment here or tag us @funkyasiankitchen, we love hearing from you!



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recipe card chanpuru


  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: serves 4-6 1x
  • Category: Main
  • Cuisine: Japanese


  • 4 Tablespoons neutral oil
  • ¼ head green cabbage (I used Taiwan cabbage which is more tender)
  • 1 medium carrot
  • ½ large onion
  • 2 large eggs
  • 2 boneless skinless chicken thighs (about 8 ounces)
  • ½ block firm tofu (about 8 ounces)
  • 1 large handful bean sprouts (about 6 ounces)
  • 2 scallions
  • Salt and pepper to taste
  • 2 large pinches katsuo bushi 


  • 1 Tablespoon soy sauce
  • 1 Tablespoon oyster sauce
  • 1 Tablespoon mirin
  • ½ teaspoon dashi powder
  • 1 Tablespoon sesame oil


Prep the proteins:

  1. Drain and cut the tofu into small ½ inch slices. Set aside on a couple pieces of paper towels to drain. 
  2. Cut the chicken in half lengthwise and then into thin slices and set aside.

Prep the veggies:

  1. Core the green cabbage and cut into 1 inch pieces. Set aside.
  2. Peel and trim the carrot and then slice thin. Cut across the slices to create matchsticks. Set aside.
  3. Trim the onion and then slice thin.
  4. Trim the scallions and cut into 1 ½ inch pieces. Set aside.

For the Stir Fry:

  1. Crack the eggs into a bowl and then whisk briefly.
  2. Heat a large pan over medium high heat for a couple of minutes. Add 2 Tablespoons of oil and then the tofu.
  3. Let the tofu crisp up untouched for a couple minutes and then flip the tofu over and continue to brown the tofu for a couple more minutes. Set aside.
  4. Raise the heat to high and add the remaining 2 Tablespoons oil, chicken, and onions to the pan.
  5. Stir fry for a couple minutes and then add the cabbage and carrots. Continue to stir fry for several minutes, moving the ingredients around constantly.
  6. Add the sauce ingredients to the pan and stir.
  7. Lower the heat to medium and move the ingredients to the edge of the pan. 
  8. Add the egg to the middle of the pan and let it cook undisturbed for a couple minutes until half set and then gently stir, breaking up the egg. 
  9. add the beansprouts, scallions, and tofu and stir fry for another minute. Taste and adjust seasoning with salt and pepper as needed.
  10. Transfer the stir fry to a plate and top with katsuo bushi. Serve immediately.

Keywords: stir fry, okinawan food, japan, chicken, tofu, eggs, quick, dinner ideas