Crunchy Fried Tofu Burgers

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 10g country seasoning
• 200g cabbage
• 2pcs milk buns
• 25g sriracha chilli sauce
• 200g plain tofu
• 20g dried currants
• 10ml vegetable oil, plus extra for frying
• 15ml dijon mustard
• 23ml plain flour
• 30ml mayonnaise
• 10ml white wine vinegar

Method

1. Step 1 — Roast wedges
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potatoes into 1.5cm-thick wedges. Put the sweet potato on the lined tray, scatter with half the country seasoning, drizzle with 2 tsp vegetable oil and toss to coat. Roast on the upper oven shelf for 25 mins or until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the cabbage with a sharp knife or mandoline. Halve the buns. Combine the sriracha sauce (see Make it milder) and 1 tbs dijon mustard in a bowl and season with salt and pepper. Combine the remaining country seasoning and 1½ tbs plain flour in a separate bowl and season with pepper.
3. Step 3 — Fry tofu
   Coat the tofu in the sriracha mixture, then dust with the flour mixture and shake off the excess. Heat 1cm vegetable oil in a medium frypan over medium-high heat. Cook the tofu for 2-3 mins each side until golden, crunchy and warmed through. Remove from the pan and drain on a wire rack.
4. Step 4 — Toast buns and toss slaw
   While the tofu is frying, put the buns on an oven tray, cut-side up, and bake on the lower shelf for 5-6 mins until lightly toasted. Combine 2 tbs mayonnaise and 2 tsp white wine vinegar in a large bowl. Add the cabbage and currants and toss to combine. Season with salt and pepper.
5. Step 5 — Serve up
   Divide some of the slaw among the bun bases. Top with the crunchy tofu, then sandwich with the bun tops. Serve the tofu burgers with the sweet potato wedges and any remaining slaw. Enjoy!
6. Step 6 — Make it milder
   Sriracha is a hot chilli sauce. The amount we've used to coat the tofu in this recipe will give a subtle hint of spice when fried. If you prefer less heat, reduce or omit the sriracha in the coating and serve it at the table for those who do like it.

Allergens

Sulfit, Gluten, Wheat, Eier, Milch, Sojabohnen