This Sticky Sesame Tofu Burger is such a tasty indulgent burger that just takes you on a trip – we felt like we were at some street market in Berlin or London eating a burger that dripped down our face and it tasted so good we couldn’t have cared less! Well worth the effort and if you dont like pineapple you might be surprised how well it goes! You could try replacing it with charred peach or nectarine. We make a beautiful kimchi slaw to bring it all together!
Sticky Sesame Tofu Burger with charred Pineapple and Kimchi Mayo
This is such a tasty indulgent burger that just takes you on a trip – we felt like we were at some street market in Berlin or London eating a burger that dripped down our face and it tasted so good we couldn't have cared less! Well worth the effort and if you dont like pineapple you might be surprised how well it goes! You could try replacing it with charred peach or nectarine. We make a beautiful kimchi slaw to bring it all together!
Takes 27 minutes
Serves 2
Ingredients
Slaw
- 1/4 white cabbage
- 1/2 carrot
- Handful fresh coriander
- 1/4 red cabbage
- 50 ml vegan mayonnaise
- 1 tsp chilli powder korean chilli powder guachugaru works best
- 1 tbsp kimchi juice or sauerkraut
Tofu
- 200 g firm tofu
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
- 1/4 red chilli
- 4 tbsp sesame seeds
- 4 tbsp white flour corn flour
Extra
- 1/3 fresh pineapple
- 2 burger buns
- Spicy red pesto/ ketchup
Instructions
- First step let's make the slaw, finely slice the 2 cabbages, grate the carrot and dice the fresh coriander. Mix together the vegan mayo with the chilli powder and kimchi juice until well combined. Add the mayo to the cabbage and carrot coriander and mix well for your kimchi slaw.
- Carefully remove the skin from the pineapple and slice into 2 x 1 cm slices and remove the core. Heat a non stick pan and char on both sides for 30-40 seconds on each side, ‘til evenly browned.
- For the tofu, slice into 1cm thick slices that are slightly larger than the burger buns. Heat the non stick pan on high heat and add in 1 tbsp of oil. While the pan is heating up, peel the ginger and garlic and finely dice along with the chilli. Mix the ingredients for the teriyaki sauce. Fry the tofu for 1-2 mins on each side until it sears and goes golden on each side. Add in 2 tbsp of teriyaki sauce and turn the tofu to ensure both sides are covered in the sauce. Remove from the pan and set aside. Clean the pan.
- Coat the cooked tofu in the flour/ corn flour to ensure an even coat all over. Dip in the teriyaki sauce and then into the sesame seeds again ensuring there is an even coat of sesame seeds on the exterior.
- Heat the pan on high heat and add in 1 tbsp of oil, once the pan is hot, fry the coated tofu for 1 min on each side until the sesame seeds start to golden and pop. Remove from the pan and add in all the remaining teriyaki sauce keeping the pan on a high temperature. Once the teriyaki sauce starts to bubble and reduce (this should take approx 1 min), add in the sesame tofu, using a spoon scoop the sauce on top to ensure the sauce starts to stick and coat the sesame exterior. Remove from the pan.
- To plate up the burger. Toast the buns. Put a generous dollop of pesto or some extra vegan mayo on the bottom bun. Add on the charred pineapple, followed by the sticky sesame tofu, drizzle over any remaining teriyaki sauce. Put a generous serving of the slaw on top and put the top part of the bun on and enjoy!
