Sticky Sesame Tofu Burger with Charred Pineapple and Kimchi Mayo
This indulgent burger will transport you to a street market in Berlin or London, with flavours dripping down your face—so good you won’t mind the mess! The effort is well worth it, and if you’re not a fan of pineapple, you might be surprised how well it works in this dish. Alternatively, try replacing it with charred peach or nectarine. A beautiful kimchi slaw ties it all together!
Takes 27 minutes
Serves 2
Ingredients
For the Slaw:
- 1/4 white cabbage (finely sliced)
- 1/2 carrot (grated)
- Handful of fresh coriander (diced)
- 1/4 red cabbage (finely sliced)
- 50 ml vegan mayonnaise
- 1 tsp chilli powder (Korean chilli powder like gochugaru works best)
- 1 tbsp kimchi juice (or sauerkraut juice)
For the Tofu:
- 200 g firm tofu (sliced into 1 cm thick slices)
- 4 tbsp white flour (or cornflour)
- 4 tbsp sesame seeds
For the Teriyaki Sauce:
- 5 tbsp tamari
- 3 tbsp maple syrup
- 1 tbsp vinegar (of choice)
- 1 clove garlic (finely chopped)
- 1/2 thumb-sized piece ginger (peeled and finely chopped)
- 1/4 red chilli (finely chopped)
Extras:
- 2 burger buns
- 1/3 fresh pineapple charred (sliced into 2 x 1 cm slices, core removed)
- Spicy red pesto or ketchup
Instructions
- Make the Slaw:Finely slice the cabbages, grate the carrot, and dice the fresh coriander. In a separate bowl, mix together the vegan mayonnaise, chilli powder, and kimchi juice until well combined. Add the mayo mixture to the cabbage, carrot, and coriander. Mix well to form your kimchi slaw.
- Char the Pineapple:Carefully remove the skin from the pineapple, slice into two 1 cm thick slices, and remove the core. Heat a non-stick pan and char the pineapple on both sides for 30-40 seconds until evenly browned. Set aside.
- Prepare the Tofu:Slice the tofu into 1 cm thick pieces, slightly larger than the burger buns. Heat a non-stick pan on high and add 1 tbsp of oil. While the pan is heating, finely chop the garlic, ginger, and red chilli. Mix all the teriyaki sauce ingredients in a small bowl.Fry the tofu slices for 1-2 minutes on each side until golden. Add 2 tbsp of the teriyaki sauce to the pan and coat the tofu slices thoroughly. Remove from the pan and set aside. Clean the pan.
- Coat the Tofu:In a shallow dish, coat the cooked tofu in white flour or cornflour, ensuring an even layer. Dip each piece of tofu into the remaining teriyaki sauce, then roll in sesame seeds to fully coat.
- Fry the Coated Tofu:Reheat the pan on high heat with 1 tbsp of oil. Fry the coated tofu for 1 minute on each side until the sesame seeds start to turn golden and pop. Add the remaining teriyaki sauce to the pan, and let it reduce for about 1 minute. Add the tofu back in, spooning the sauce over to stick to the sesame crust.
- Assemble the Burger:Toast the burger buns. Spread a generous dollop of pesto or vegan mayo on the bottom bun. Add the charred pineapple, followed by the sticky sesame tofu. Drizzle any remaining teriyaki sauce over the tofu. Top with the kimchi slaw and close with the top bun. Enjoy!
