Sunflower oil – enough for ½ inch in a large high-sided pan
Salt & black pepper
1 Americana Gourmet Burger Bun
Method
1
Step 1
Fold towel over tofu patty and press firmly to remove excess moisture.
2
Step 2
Combine soy milk and half the soy sauce in a baking dish. Place tofu patty in soy mixture and let sit for 10 mins, flipping occasionally.
3
Step 3
In a separate dish combine the flour, cornstarch, paprika, half the garlic powder, onion powder, fresh ginger, salt & black pepper.
4
Step 4
Heat ½ inch of oil in a large high-sided pan over medium-high until the temperature registers 350 F. Dip the tofu in the flour mixture, turning to coat, dip back in the soy marinade and then re-dip into the flour to thoroughly coat. Carefully lay the tofu patty into the hot oil and cook, turning occasionally until crispy & golden, about 5-7 minutes.
5
Step 5
Make Asian slaw; in a large bowl, combine the cabbage, red chili, carrot, and spring onions. Mix in the remaining half of soy sauce, rice vinegar and sweet chilli sauce.
6
Step 6
Make sriracha mayo; in a small bowl, combine the Vegan mayo, sriracha, 1tsp of lemon juice and remaining garlic powder.
7
Step 7
Toast the burger bun lid and bottom.
8
Step 8
Assemble the burger; spread the sriracha mayo over the bottom of the toasted bun. Next top with the tofu patty, then the Asian slaw. Finally top with the toasted burger lid.
Ingredients
170 g extra firm tofu patty
30 ml unsweetened soy milk
4 tbsp soy sauce – divided into two
10 g all-purpose flour
1 tbsp cornstarch
1/4 tsp paprika
1/4 tsp garlic powder – divided into two
1/4 tsp onion powder
Knob of fresh ginger (grated)
100 g red & green cabbage, thinly sliced
1x red chilli, sliced
1x carrot sliced into ribbons
3x spring onions, finely chopped
1/4 tbsp rice wine vinegar
35 g sweet chilli sauce
30 g Vegan mayo
1 tsp Sriracha
1x lemon, juiced
Sunflower oil – enough for ½ inch in a large high-sided pan