Tofu patties with mushrooms and Korean-inspired flavours make a fabulous dinner served with punchy coriander pesto and rice. Packed full of flavour and suitable for vegetarians and vegans.
I absolutely love Korean cooking. Here in London it's increasingly easy to get delicious, vegan Korean food.
Vegans all over the city can now gorge themselves on bibimbap and kimchi.
I've created these mushroom and tofu patties - a bit like a burger or fritter - with Korean flavours in mind. Just so tasty.
What flavours are used in Korean food?
Korean cuisine is complex but some of the key ingredients included are:
- soy sauce
- sesame oil
- gochujang - chilli paste
- spring onions
I've included all of these ingredients in these tofu patties and I promise you that they are absolutely delicious! If you are making these for kids you may want to leave out the gochujang chilli paste, or reduce the amount you use.
If you'd like more Korean vegan recipes I highly recommend The Korean Vegan.
What to serve with Korean-style mushroom and tofu patties
The coriander pesto is delicious alongside these patties. I think it really adds something wonderful to the dish - a punchy, limey flavour. However, it's not essential and the following would all go well too:
- steamed rice
- fried rice
- stir fried vegetables
- or why not eat them like a burger in a bun?
Are these tofu patties easy to make?
These patties aren't hard to make, but there are a few stages involved.
You'll need to give yourself enough time to press the water from the tofu and allow the patties to chill before cooking.
Don't be tempted to miss these steps out or they won't hold together.
How to make sure these tofu patties hold together
It can be tricky to stop vegan patties and burgers from falling apart. The egg that would traditionally bind patties together isn't there. In this recipe I have used cornflour as a binding agent. Be sure to follow these steps to ensure your patties will hold together:
- Press as much water as possible out of your tofu
- Add cornflour to the patty mixture
- Press them together firmly with your hands when making the patties
- Chill for two hours, or freeze for 30 minutes, before cooking
- Bake in the oven, rather than fry.
More recipes you might like
- Carrot fritters
- Ginger and maple marinated tofu
- Sweet potato fritters
- Indian-spiced sweetcorn fritters
- Masala-spiced scrambled tofu
- Spicy sautéed kale with mushrooms
- Mushroom burgers
- Summer rolls
NB: some of these recipes appear on my other site, Cook Veggielicious - the place to find plant-based, seasonal food.
Pin Korean-style tofu and mushroom patties for later
How to make Korean-style tofu patties with coriander pesto:
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Korean-style mushroom and tofu patties with coriander pesto
For the patties
- 400 g pack of firm tofu
- 1 tablespoon sesame oil
- 1 tablespoon gochujang chilli paste optional
- 1 tablespoon soy sauce
- 1 tablespoon sunflower oil
- 4 spring onions (scallions) finely chopped
- 1 clove garlic finely chopped
- 2 cm piece of ginger finely chopped
- 4 small mushrooms finely chopped
- 50 g breadcrumbs
- 4 tablespoons cornflour
- salt to taste
For the coriander pesto
- 50 g coriander (cilantro) leaves roughly chopped
- 100 g pistachio nuts
- 1 lime juiced
- 4 cloves of garlic crushed
- 4 tablespoons sunflower oil
- salt to taste
- Begin this recipe a couple of hours before you want to cook the patties. Drain the tofu and press out as much water as you can either in a tofu press or by covering with kitchen towel and placing a heavy book on the top.
- Beat together 1 tablespoon sesame oil, 1 tablespoon gochujang and 1 tablespoon soy sauce. Finely chop the tofu and place in a large bowl with the gochujang marinade. Cover and leave in the fridge for a couple of hours, or even overnight.
- Line a baking tray with non-stick baking paper.
- Heat a little sunflower oil in a non-stick frying pan and fry 4 chopped spring onions, 1 clove of chopped garlic, a 2 cm piece of chopped ginger and 4 chopped mushrooms over a medium heat until soft. Remove from the heat and set aside.
- Remove the tofu from the fridge. Add the mushroom mixture, 50g breadcrumbs and 4 tablespoon cornflour. Mash together until well combined. Season to taste with salt.
- Using your hands, divide the mixture into eight separate balls squeezing them together firmly. Flatten into patty shapes. Place on the prepared baking tray. Leave to chill in the fridge for at least two hours. If time is short you can put them in the freezer instead for 30 minutes.
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. When you are ready to cook them remove from the fridge and place in the pre-heated oven for 25 minutes, turning carefully with a spatula halfway through the cooking time.
To make the coriander pesto
- Place 50g coriander, 100g pistachio nuts, the juice of a lime, 4 cloves of chopped garlic and 4 tablespoon sunflower oil into a food processor and pulse until well combined. Add a little more oil if it seems too dry. Season to taste with salt.