Chicken and Tofu Salisbury Steak Recipe

A juicy chicken and tofu patty enhanced with a little dash of ponzu sauce.

Cooking time

20 minutes

Calories

254kcal

Sodium

0.9g

Nutrition facts are for one serving.

Directions

Dice onion and saute in 1 tsp of salad oil.
Wrap tofu in a paper towel and place a plate (or other item) as a weight on top to press out excess moisture.
Combine ground chicken and ingredients from (A) in a bowl and mix until the mixture begins to stick.
Separately mix in tofu (2), then diced onion (1) to chicken.
Divide mixture in half and mold into two patties. Press a small indention into the middle of patties.
Heat 1 tsp of salad oil in frying pan, place patties (5) in pan, cover and cook on medium heat until browned on both sides. Lower heat to low and cook for another 4-5 minutes. Turn patties and cook for an additional 4-5 minutes then remove from pan.
Wipe fry pan with a paper towel. Add sesame oil then saute bean sprouts and red and green bell peppers. Add salt and pepper to taste.
Serve patties (6) and vegetables (7), topping with grated daikon radish and ponzu sauce.

Cooking Basics

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.

Tofu - draining

Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.