Sesame Fusion Tofu Burgers

• wakame seaweed (or other dark seaweed, i use sushi wrapping, crumbled up)1⁄4 cup
• scallion↗1 bunch
• firm tofu, patted dry↗1 lb
• panko breadcrumbs or 1/2 cup fresh breadcrumb↗1⁄2 cup
• sesame seeds↗1⁄4 cup
• soy sauce↗1 tablespoon
• dark sesame oil↗2 teaspoons
• ground red pepper↗1 dash
• hot sauce (or more to taste)↗1 dash
• ginger, grated↗1 tablespoon
• garlic powder↗1 dash
• salt & freshly ground black pepper
• peanut oil2 -3 tablespoons

Step-by-step instructions

1. 1

   Pour boiling water over arame and soak for 2 minutes. Drain well.

2. 2

   Put scallions in food processor and pulse a few times until minced. Transfer to large bowl. Put seaweed and half the tofu into processor and pulse a couple of times until just crumbled. Add to bowl.

3. 3

   Put remaining tofu into processor and let it run until tofu is smooth. Add to bowl with crumbs, sesame seeds, soy sauce, sesame oil, red pepper, hot sauce, garlic powder, a little salt and lots of pepper. Stir well to combine. Form into patties. Let rest a few minutes. (Burger mixture or shaped burgers can be covered tightly and refrigerated for up to a day. Bring back to room temperature before cooking.).

4. 4

   Put oil in large nonstick or well-seasoned cast iron skillet, turn heat to medium. After a minute or 2, slip burgers into pan with spatula. Cook, undisturbed, until browned and easily moved, about 5 minutes. Carefully flip and cook until done, 3 to 4 minutes more.

5. 5

   Serve over rice, noodles or on buns.