Sweet and spicy tofu burger
Newly vegetarian, or looking to lessen your meat intake? This sweet and spicy tofu burger will not only have you drooling, but your dinner guests as well! Crispy tofu coated in a sticky sauce, layered with fresh and fragrant vegetables served amongst soft and fluffy burger buns – delicious!
- 2x 300g block firm tofu
- ½ cup cornflour
- Rice bran oil
- 2 Tbsp tomato paste
- ¼ cup sriracha, or a hot sauce of your choice
- 3 Tbsp Pams finest Canadian maple syrup
- 1 garlic clove, minced
- 1 tsp sesame oil
- 4 burger buns, lightly toasted
- ⅓ cup Japanese mayonnaise, or standard mayonnaise
- 4 large lettuce leaves
- ½ carrot, shredded
- ¼ telegraph cucumber, thinly sliced
- ¼ red onion, finely sliced
- Large handful fresh coriander leaves, to garnish
- Cut each tofu block in half widthways, then pat dry with a paper towel. Combine the cornflour with salt and pepper, then coat each tofu piece in the flour mixture and dust off any excess flour. Set aside.
- In a bowl, mix together the tomato paste, sriracha, maple syrup, garlic and sesame oil until well combined. Set aside.
- Bring a frying pan to a medium to high heat with a generous drizzle of oil. Once hot, pan fry the tofu pieces for 2-3 minutes on each side or until golden in colour and crisp. Once golden, transfer to a plate lined with paper towels.
- Reduce the pan to a low to medium heat, then add the sriracha mixture to the pan. Cook while stirring for 1-2 minutes until sticky and reduced slightly, then return the tofu to the pan and gently coat in the sauce.
- To assemble the burgers, spread half of the mayonnaise over the base burger buns. Top with one tofu half, followed by lettuce, carrot, cucumber, red onion and coriander. Spread the remaining mayonnaise onto the bun tops, then place on top of the burgers and serve immediately.
TIP: For a potluck or finger food option, cut the tofu into smaller cubes before frying and serve on slider buns for a mini version of these delicious burgers!