Just Bento

I WILL make those mini tofu burgers! And I may freeze them (not sure of the résult but we’ll see)

I made these on the weekend and they were unbelieveably delicious (and I dont even like tuna that much!)

Made these tonight (double the quantity), we really enjoyed them and they were simplicity itself to prepare - ‘hardest’ part was draining the tofu and tuna. My husband liked them so much he wolfed them down in an instant. I just asked his opinion but his only recollection is hazy, like something he had in a dream - a very good dream. He’s really looking forward to eating the rest, which are already packed into his lunchbox for tomorrow. Today we had them with Thai sweet chilli sauce, but we want to try them with ponzu, and also with a Korean style dipping sauce we like made of 1 measure each of shoyu, water & rice vinegar and 1/2 a measure of sugar. They seem so versatile.

Like a previous commenter, I too used panko, my first batch fell apart and I ended up with tuna/tofu scramble. My second attempt I added 2 tsp. extra of miso and they held together quite nicely. Very delicious.

Hi maki! After much procrasination i finally got around to making this. The problem was my tuna wasn’t sticking together somehow and I took the advice of a previous comment and mixed in a beaten egg. They held together nicely after that. I wonder why mine wasn’t holding well initially.. rather odd.. but anyway it tasted fantastic but I’ve run out of miso now and won’t be able to make this again anytime soon.. =(

Great recipe and thanks for sharing it!

I’m wondering what the approximate calorie count is on these?

Hi there, I really want to try this at home but it’s quite hard to find good fried tofu here so I always have silken tofu in my fridge. Can I used silken tofu instead in fried tofu in this recipe?

How well do these wonderful burgers freeze? I’d love to make a big batch and keep them in my freezer for my 5 year old’s lunch.

And thank you for putting up so many wonderful recipes. You’ve made my child’s lunch box much more entertaining.

I just made these miso burgers, and they’re awesome! I doubled the recipe, because I didn’t want to keep half a block of tofu in the refrigerator. I knew I wouldn’t eat it fast enough. I substituted salmon for the tuna and added the egg white “just in case.” I didn’t want to gamble with crumbly burgers. Worked out great. Thanks, Maki.

I’m having trouble finding miso around local grocery stores (I havn’t been able to get to the asian market to look recently, though I’m not quite sure how i should buy miso), so is there anything I could ad to replace the miso? Like salt? Or melted butter?

I’ve had miso soup before, so i was just trying to think of what may make a similar taste XDD

I just made them (my first ever tofu dish) and they were absolutely lovely - even my tofu hating boyfriend said they were 'ok' which probably means he really liked them but couldn't admit it ^^
They made a nice dinner tonight and I will use the rest of my tofu to put them in a bento tomorrow

These are so good, I could not get them out of the pan fast enough, my husband and 2 year old devoured them as soon as I put them on a plate. I made a couple of additions that worked really well, so I thought I'd share them: I added a couple of tablespoons of flax meal (mixed with water) to serve as a binder, used silken tofu, added a bit of cooked quinoa that I had around, and a handful of capers, some of which got a bit crispy on the edges - so tasty! Thanks so much for this Maki!

Hi Maki, 4yrs on and people are still commenting on this recipe. Would like to ask, can I keep the tuna+tofu mix in the bag in the fridge overnight and fry in the morning or will it go off? Just want to cut down the time needed in the morning. Thanks in advance and hope you get better soon :)

I'm having a hard time finding miso in my local supermarkets and i don't have an Asian market near where I live so is there any substitute for miso or I just leave it out all together