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1
Pour boiling water over the arame and soak for a minute or two. Drain well.
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2
Put the scallions in a food processor and pulse a few times, until minced. Transfer to a large mixing bowl. Put about half the tofu and all the arame in the processor (no need to wash it out) and pulse a couple of times, until crumbled. Add to the mixing bowl.
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3
Put the remaining tofu in the processor and let it run until the tofu is smooth. Add it to the mixing bowl, along with the panko, sesame seeds, soy sauce, and sesame oil. Sprinkle with a little salt and lots of pepper and stir well to combine. Form into 4 patties, and let rest if you have time. (You can make the mixture and even shape the patties up to a day or so in advance. Just cover rightly and refrigerate, then bring everything back to room temperature before cooking.)
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4
Heat the oil in a large nonstick or well-seasoned cast-iron skillet over a medium flame. (I found that a nonstick skillet worked much better than cast-iron.) When hot, slip the patties into the pan. Cook, undisturbed, until they turn golden and release easily, about 5 minutes. Flip carefully and cook until done, another 3 to 4 minutes.
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5
How to Cook Everything Vegetarian
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6
Whisk the mayonnaise, vinegar, soy sauce, and peanuts together in a large bowl. Add the seaweed, cabbage, and carrot and toss to coat. If possible, refrigerate for an hour or so before serving (or cover and refrigerate for up to 24 hours). To serve, add the cilantro, salt, and pepper and toss again.
