Directions

• Prep the onion: Finely chop the onion.
• Prep the tofu: Cut the firm tofu into bite-sized pieces.
• Drain moisture: Wrap the tofu in paper towels. Place it on a microwave-safe plate without plastic wrap, microwave at 500W for about 3 minutes, and let it cool down slightly.
• Mix the ingredients: In a bowl, combine the ground pork, drained tofu, chopped onion, and ingredients (A). Knead well.
• Shape the patties:Divide the mixture into two portions, shape them into ovals, and pat out the air.
  (Tip: Thoroughly removing air and shaping them without surface cracks prevents the patties from splitting or breaking apart while cooking.)
• Pan-fry:Heat vegetable oil in a skillet over medium heat and add the patties. Once browned on the bottom, flip them over, cover with a lid, and steam-fry for about 4 minutes.
  (Tip: The patties are done when they feel springy when pressed with chopsticks or a spatula, and clear juices run out when poked with a skewer. If cloudy juices appear, cook a little longer.)
• Add the sauce & serve: Pour the mixture of ketchup, mirin, and oyster sauce directly into the pan, letting it coat and glaze the patties as it bubbles down. Once cooked through and glazed, remove from heat, plate the patties, and garnish with chopped green onions.