Carrot, walnut and fermented tofu burgers

Fermented tofu (also called preserved bean curd) is a fascinating thing. We can usually only get it on trips to Asian supermarkets, but it’s always worth picking up a jar of this hugely flavoured foodstuff!
Fermenting the tofu changes it from its usual mild mannered flavour to an absolute powerhouse of strength and is very reminiscent of strong blue cheese.
I’m using it here with walnuts (as a side note just blend walnuts and fermented tofu together for a fantastic pate) to give crunch and a slight bitterness, carrots for more crunch and sweetness, and some leeks to provide an onion-y element without using onion directly.

about ready to eat

The recipe is simply itself, and the end result is very tasty. 

When adding the potato flour start with less and add more until you get a slightly sticky dough that holds together well, but is still moist.
Makes 6 burgers:
3 carrots peeled
1 medium leek
40g walnuts
4 pieces fermented tofu
30g or more (see note above) potato flour
Salt or tamari if needed

Roughly chop the leek then place in a food processor and reduce to fine shreds, place in a microwaveable bowl, add a little oil or water, cover and heat for 1 to 2 minutes or until soft and translucent.
Roughly chop the carrots, then place in a food processor and blitz to a fairly fine consistency.
Add the carrots and leeks to a mixing bowl.
Add the walnuts and tofu to the food processor and blitz to form a chunky paste.
Combine with the vegetables.

Taste and add salt or tamari if required, the tofu is very salty.

Add the potato flour, starting with a few tablespoons, and mix until it forms a slightly sticky dough.

Lightly spray a large pan with oil and, on a medium heat, form the mix into 6 burgers and cook for about 5 minutes per side till browning and cooked through.
By A

3 thoughts on “Carrot, walnut and fermented tofu burgers

  1. Interesting way of using fermented tofu. I bought a little jar once and used a bit in stir fried vegetables (not sure if that’s weird or not?). The taste was too strong, but now that you mention it, it is a bit like blue cheese. This would be fun to try out.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s