tofu seaweed patties

http://www.thekitchn.com/thekitchn/main-dish/recipe-tofuhijiki-patties-157104


Tofu-Hijiki Patties
Makes 4 burger-size patties or 8-10 smaller patties

1/4 cup dried hijiki seaweed
12 ounces extra firm tofu
1 medium carrot, finely grated
2 scallions, white and light green parts, finely chopped
2 cloves garlic, finely grated
1 teaspoon finely grated ginger
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon toasted sesame oil
2 teaspoons toasted sesame seeds
Pinch of ground white pepper
Carrot-Ginger Dressing

Preheat oven to 350°F.

Rinse and drain hijiki to remove any sand. (If you don't have a fine mesh strainer, just swirl the seaweed around in a bowl of water, then drain.) Place hijiki in a bowl with warm water to cover and let soak for 15 minutes.

While hijiki is soaking, drain and rinse tofu. Cut tofu into 1/4-inch thick slices and press between clean kitchen towels or paper towels to rid of excess water.

Drain hijiki, squeezing out any excess water, and coarsely chop. Mash tofu using your hands or a fork. Combine chopped hijiki, mashed tofu, and all other ingredients in a bowl.

Form the mixture into round patties. (Makes 4 burger-size patties or 8-10 smaller patties.) Place on an oiled baking sheet and bake until golden, about 30 minutes.

Serve with Carrot-Ginger Dressing.

Carrot-Ginger Dressing
Makes 1 1/2 cups or more

4 medium carrots, roughly chopped
1-inch knob of fresh ginger, roughly chopped
1 shallot, sliced
3 tablespoons rice vinegar
1 tablespoons sesame oil
1 teaspoon soy sauce
1/4 cup vegetable oil

Place all ingredients except vegetable oil in a blender or food processor and process until finely chopped.

Slowly add vegetable oil and continue processing until smooth.

Add water to thin, if desired.

Refrigerate in an airtight container up to 1 week.