Nothing beats the sensation of rucking into a thick, juicy, crunchy burger. That's why we've come up with this recipe so you can do all the tucking without feeling the guilt!
Ingredients
4 pieces slider bun (store bought)
Pickle ginger
2 purple cabbage leaf (shredded)
Katsu
200g extra firm tofu
2 Tbsp plain flour
50ml unsweetned almond milk
1 cup panko breadcrumbs
Salt and pepper
Sauce
¼ cup ketchup
2 tsp chilli sauce
2 Tbsp light soy sauce
1 Tbsp agave syrup
Method
Katsu
In three separate bowls place the flour, milk and breadcrumbs. Season the breadcrumbs with some salt and pepper.
Cut the tofu into 4 slices so they are rectangular in shape. Use a kitchen towel to pat them dry.
Place the tofu into the flour, then the milk and lastly the breadcrumbs. Make sure they are well coated at every stage. Gently shake off excess breadcrumbs and place to the side until each tofu slice is coated.
In a frying pan add 3 tbsp vegetable oil on medium-high heat. Once hot, place the breaded tofu in, one or two at a time depending on the size of your pan. Fry on each side for a few minutes until golden brown. To fry the sides, use some tongs to carefully flip the tofu onto its side until golden brown all over. Place on kitchen paper towel to soak up any excess oil.
Sauce
In a mixing bowl, mix all ingredient. And mix well.
To assemble the slider
Steamed slider bun for 3 mins. 7 to 8 mins if frozen.
Place tofu onto the bun, spoon a spoonful of sauce, top with shredded cabbage and ginger.
Serve warm.
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