Teriyaki Tofu Burgers with Ginger Cabbage Slaw
Crisp-edged pan-fried tofu patties flavored with teriyaki, scallions, and pickled ginger, glazed until sticky and piled on toasted buns with a tangy sesame cabbage slaw.
- Prep
- 30 min
- Cook
- 13 min
- Wait
- 40 min
- Total
- 1 hr 23 min
- Makes
- 4 burgers (each patty about 3½ inches / 9 cm wide)
Steps
Before you start
- Use extra-firm (not silken or soft) tofu; softer tofu makes patties that fall apart.
- Plan on 40 minutes of hands-off time: 20 minutes to press the tofu and 20 minutes to chill the patty mixture.
- Choose a thick, fairly sweet teriyaki sauce (bottled is fine). Very thin, salty ones make the mixture wet and overly salty.
- Have a nonstick or well-seasoned cast-iron skillet ready; stainless steel makes tofu patties stick.
Press the tofu
- Drain the tofu and wrap the block in a clean kitchen towel or several layers of paper towels.
- Set it on a plate, put a heavy skillet or a few books on top, and press for 20 minutes, swapping in dry towels halfway if they are soaked.
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Ready when: The tofu feels noticeably firmer and the towel is damp, with little water left to squeeze out.
Tip: Skipping the press is the most common reason tofu burgers turn mushy.
Make the slaw
- While the tofu presses, toss the shredded cabbage for the slaw in a small bowl with the mayonnaise, rice vinegar, sesame seeds, and a pinch of salt.
- Taste and add a little more salt if needed.
- Cover and refrigerate until serving.
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Ready when: The cabbage is evenly coated in a light, creamy dressing.
Mix the patty base
- Crumble the pressed tofu into a large bowl, breaking it into pieces about the size of small peas.
- Add the chopped cabbage, scallions, chopped pickled ginger, garlic, panko, cornstarch, beaten egg, 3 tbsp (45 ml) teriyaki sauce, sesame oil, and pepper.
- Mix with your hands for about 1 minute.
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Ready when: The mixture is thick and sticky and holds together when squeezed in your fist.
Tip: Don't mash it to a paste; leaving some tofu texture gives a better bite.
Chill the mixture
- Cover the bowl and refrigerate for 20 minutes so the panko absorbs moisture and the mixture firms up.
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Ready when: The mixture is noticeably less wet and easier to shape.
Tip: If it still seems loose after chilling, stir in 1 more tbsp panko.
Shape the patties
- Line a baking sheet or plate with parchment.
- With damp hands, divide the mixture into 4 equal portions (about 170 g each).
- Press each firmly into a patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick, pressing the edges so they are smooth and don't crack.
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Ready when: Patties hold together without crumbling at the edges.
Tip: Damp hands stop the mixture from sticking to your fingers.
Fry the first side
- Heat the frying oil in a 12-inch (30 cm) nonstick or cast-iron skillet over medium heat for 2 minutes until shimmering.
- Carefully add the patties, leaving space between them.
- Cook undisturbed for 5 minutes.
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Ready when: The underside is deep golden brown and the patty releases easily when nudged with a spatula.
Tip: If the patty sticks, wait another 30 to 60 seconds; it releases once a crust forms. Lower heat if the oil smokes.
Flip and glaze
- Flip each patty with a wide spatula.
- Cook 3 minutes, then brush the tops with half of the 3 tbsp teriyaki glaze.
- Flip once more and cook 30 seconds, then brush the new top with the remaining glaze and flip again for 30 seconds.
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Ready when: Both sides are golden brown with a sticky, glossy glaze, and the center reaches 160°F (71°C).
Tip: Glaze only near the end; the sugars in teriyaki burn quickly in a hot pan.
Toast the buns
- Wipe out the skillet, then reduce heat to medium-low.
- Spread the softened butter on the cut sides of the buns and toast cut-side down for 1 to 2 minutes.
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Ready when: The cut sides are golden and slightly crisp.
Assemble and serve
- Set each patty on a bun bottom.
- Top with a generous pile of slaw and the extra pickled ginger, if using, then add the bun tops.
- Serve right away while the patties are hot and crisp.
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Tip: Assemble just before eating so the slaw doesn't make the bun soggy.
Good to know
Tips
- Squeeze the chopped cabbage and pickled ginger in a towel before mixing; extra moisture is the enemy of a firm patty.
- Handle patties gently and flip only once before glazing, so the crust stays intact.
- For extra crunch, press a little additional panko onto each side of the patties before frying.
- Add a squeeze of sriracha to the slaw mayonnaise for heat.
Make ahead
Shape the patties up to 1 day ahead, cover, and refrigerate on parchment. The slaw can be made up to 4 hours ahead. Cook the patties straight from the fridge, adding about 1 minute per side.
Storage & reheating
Cooked patties keep in an airtight container in the fridge for up to 4 days, and in the freezer for up to 2 months (separate with parchment). Don't leave at room temperature more than 2 hours. Reheat from the fridge in a skillet over medium-low heat for 3 to 4 minutes per side. Reheat from frozen in a covered skillet over medium-low heat for 6 to 8 minutes per side, until hot in the center (160°F / 71°C). Store slaw separately in the fridge for up to 1 day.
Substitutions
- large egg → 1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes. Makes the patties vegan; they are slightly more delicate, so handle gently when flipping.
- panko breadcrumbs → Regular dry breadcrumbs (¾ cup / 85 g) or gluten-free panko. Gluten-free panko also needs gluten-free teriyaki and buns.
- hamburger buns → Lettuce wraps or steamed rice. Serve patties over rice with the slaw for a bowl version.
- pickled ginger (sushi ginger) → 1 tsp freshly grated ginger plus ½ tsp rice vinegar. Approximates the tangy bite of pickled ginger.
