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mini tofu hamburger steak bulgogi on bibimbap
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Mini Bulgogi Tofu Hamburger Steak

Inspired by Japanese Tofu Hamburger steaks and Korean bulgogi beef, I blended the two to make mini bulgogi hamburger steaks for my bibimbap and ssam (lettuce wraps). It's a great way to stretch a pack of vegan ground and add a softer texture to it!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Author: Lisa Le

Ingredients

For the patties

  • 400 g extra firm tofu
  • 340 g / 12 oz vegan ground beef I used Impossible but you can use Beyond for GF
  • 2 green onions finely diced
  • 4 cloves garlic minced
  • 1-2 tbsp vegetable oil
  • 1/4 tsp ground pepper

For the sauce

  • 3 tbsp soy sauce use tamari for GF
  • 3 tbsp oliosaccharide you can sub brown sugar
  • 1.5 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • Optional: 1/2 tsp MSG

Instructions

  • Drain your tofu and if you have time, press the tofu of any excess water. Otherwise, break up the tofu as finely as you can and mash with your hands. Then mix with the vegan ground, green onions, garlic, ground pepper until uniform. Form 12 small patties, and place in a large skillet to panfry. You can gently press a dimple into the middle of each patty so they cook a bit more evenly (also a lil pocket to absorb the sauce)
  • Begin pan frying the patties over medium heat and browning both sides, this should take about 10 min total. Feel free to use a lid to cover if you have one, I don't have a lid big enough for the pan, so I just lower the heat to cook for longer if I don't find it's cooking through. While those are cooking, make the sauce.
  • Combine soy sauce, oliosaccharide (or brown sugar), rice vinegar, toasted sesame oil (and MSG if using). Mix well to dissolve the sugar/incorporate the oliosaccharide into the mixture.
  • Once both sides have browned, flip back to dimple side up and drizzle half of the sauce mixture over the patties. Cook and gently shake the pan for the patties to absorb the sauce, then flip the patties and add the other half of the sauce. Again, gently agitate the pan to absorb the sauce and keep the patties from sticking to the pan.
  • Once the sauce has been absorbed, turn off the heat and enjoy! I use this in bibimbap or slice for ssam (lettuce wraps).