Creamy Fondue Tofu Burgers with Rich Soy Milk
Healthy Keto Tofu Burgers Featuring Jung-food’s Soy Milk Fondue
Enjoy a wholesome keto-friendly tofu burger made with a luscious fondue sauce crafted from Jung-food’s rich soy milk and black bean soy milk. This recipe offers a nutritious and flavorful twist on burgers, perfect for those mindful of their diet.
Ingredients- 1/2 cup Jung-food Rich Soy Milk (standard paper cup)
- 1/2 cup Jung-food Black Bean Soy Milk (standard paper cup)
- 100g Mozzarella Cheese
- 1 Tbsp Sweet Rice Flour (Glutinous Rice Flour)
- 10g Whole Grain Mustard Sauce
- 100g Oyster Mushrooms
- 1 block Firm Tofu (for pan-frying)
- 1 tsp Soy Sauce
- 1 tsp Oligodang (Corn Syrup/Rice Syrup)
- Pinch of Salt
- Pinch of Black Pepper
- 1 Tbsp Butter
- 50g Lettuce
- 30g Cherry Tomatoes
Cooking Instructions
Step 1
1. Prepare all the necessary ingredients. The key components for this recipe are Jung-food’s Rich Soy Milk, Black Bean Soy Milk, and tofu, so ensure you have these on hand. (Refer to the ingredient list above for precise measurements.)
Step 2
2. Prepare the ingredients for cooking.
1) Cut the firm tofu into 8 pieces: first, divide the block into four equal parts, then slice each part horizontally in half. Gently pat the tofu pieces dry with paper towels, then sprinkle lightly with salt and pepper to season and draw out moisture. Let them sit for a moment.
2) Lightly rinse the oyster mushrooms under running water and pat them dry. Tear them into bite-sized pieces with your hands, about 2-3 times.
3) Remove the stems from the cherry tomatoes and slice them in half.
4) Wash the lettuce leaves, dry them thoroughly, and tear or cut them into bite-sized pieces.
Step 3
3. Heat 1 tablespoon of butter in a non-stick pan over medium heat. Swirl the butter to coat the pan evenly, being careful not to let it burn.
Step 4
4. Once the butter has melted, place the seasoned tofu pieces in the pan. Pan-fry them on both sides until golden brown and slightly crispy. Set the cooked tofu aside on a plate.
Step 5
5. In the same pan (add a little more butter if needed), sauté the torn oyster mushrooms until tender. Stir in 1 teaspoon of soy sauce and 1 teaspoon of oligodang, cooking until glossy and slightly caramelized.
Step 6
6. Now, let’s make the fondue sauce. In a clean pan or small pot, combine the Jung-food Rich Soy Milk and Jung-food Black Bean Soy Milk. Heat over medium-low heat until it just begins to simmer. Add the mozzarella cheese and stir continuously until it’s completely melted and smooth. Finally, whisk in 1 tablespoon of sweet rice flour until no lumps remain and the sauce thickens to a creamy consistency. (Adjust the consistency by simmering for a longer or shorter time, or adding a splash more soy milk if too thick).
Step 7
7. Your creamy and rich Jung-food Soy Milk Cheese Fondue is ready! Taste the sauce and add a pinch of salt if desired for extra flavor.
Step 8
8. Spread about 1 teaspoon of whole grain mustard sauce thinly over each piece of the pan-fried tofu. The tangy mustard will cut through the richness and balance the flavors.
Step 9
9. It’s time to assemble the tofu burgers. On top of the mustard-coated tofu, layer the lettuce, sliced cherry tomatoes, and sautéed oyster mushrooms in an appealing order.
Step 10
10. Finally, place another piece of tofu on top to complete your delicious fondue tofu burger! You can hold it like a sandwich.
Step 11
11. Enjoy your healthy and delicious keto meal made with soy milk – the Fondue Tofu Burger! It’s a satisfying yet light meal option.
