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Korean-inspired tofu patties on yellow plate with rice and coriander pesto

Korean-style mushroom and tofu patties with coriander pesto

Mandy Mazliah
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.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Chilling time 2 hrs
Total Time 50 mins
Course Main Course
Cuisine Korean, Vegan
Servings 8
Calories 259 kcal

Ingredients
 
 

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

Instructions
 

  • 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 tbsp sesame oil, 1 tbsp gochujang and 1 tbsp 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 tbsp 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 tbsp 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.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 259kcalCarbohydrates: 15gProtein: 9gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 181mgPotassium: 242mgFiber: 3gSugar: 2gVitamin A: 538IUVitamin C: 5mgCalcium: 100mgIron: 2mg
Keyword tofu patties
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