How to Cook Perfect Tofu Quino Black Sesame Patties

Tofu Quino Black Sesame Patties. You can use regular tofu, but you might want to decrease the amount of breadcrumbs. If you use a firmer tofu, you might not need breadcrumbs at all. Place the tofu and water chestnuts in the food processor and pulse until finely chopped.

Meanwhile, bring a medium pot of water to a boil, and add the broccoli. Boil one minute, and transfer at once to a bowl of ice water. Drain and dry on paper towels. You can have Tofu Quino Black Sesame Patties using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Tofu Quino Black Sesame Patties

1. It's 1 cup of cooked Quinoa.
2. You need 1 pack of Firm Tofu.
3. Prepare 1 cup of Baby Bok Choy.
4. It's 1/4 cup of Roast Black Sesame.
5. You need 1 cup of Shedded Carrots.
6. Prepare 2 tbsp of corn starch.
7. It's 1 tbsp of Soy Sauce.
8. Prepare 1/2 tsp of Salt.
9. Prepare 1/2 tsp of Pepper.

In a small bowl or measuring cup, combine the soy sauce, fish sauce and sesame oil. Combine the garlic and ginger in another small bowl. Mush up the tofu by hand or with a potato masher. Place the tofu, quinoa, and the BINDER ingredients together in a bowl and mix well.

Tofu Quino Black Sesame Patties instructions

1. Wash and chop Baby Bok Choy into small pieces and set aside.
2. Put the firm tofu into a big bowl.
3. Add Soy Sauce, Salt, Pepper and corn starch.
4. Add Quinoa into the bowl and knead them inside the bowl.
5. Add Baby Bok Choy and shedded carrots.
6. Add Roasted Black Sesame and mixed them well.
7. Shape it into small Patty and have the frying pan ready.
8. Pan fry 3 minutes on each side.
9. Done and ready to serve.

Toss it for about a minute to help the quinoa heat up, add my sauce and cook for a few minutes more and serve. This quinoa stir-fry is my take on the dish my parents used to serve when we were kids, but I've jazzed it up just a little bit. I've used a spicy ginger-soy sauce, baked tofu squares, steamed broccoli, quinoa and black sesame seeds. Tofu burger recipe made with sweet potatoes is the perfect healthy summer vegan lunch. Soft, and tender on the inside while lightly crispy on the outside, and full of flavor.