Crispy tofu katsu burger
Yeung Man Cooking · ♥ 2.8K likes · 76.3K views · 24 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 350 g extra firm tofu
Slice the tofu into about one inch thick patties.
- 40 g red cabbage
Finely chop the red cabbage, cutting with the back of the middle finger against the knife and the thumb tucked in.
- 20 g carrot
- ½ whole apple
Cut the carrot and the half apple into thin matchsticks and chop the green onion.
- ½ whole green onion
- 2 tbsp chickpea mayo
- salt
- 1 tbsp sriracha
Put the slaw vegetables in a bowl with the chickpea mayo, a pinch of salt and the sriracha and mix; set aside.
- ½ cup flour
- 1½ tbsp soy sauce
- water
Whisk the flour, soy sauce and a splash of water to a fairly thick consistency.
Pour the panko into another bowl, coat the tofu in the sticky flour mixture and then in the panko.
- ½ cup panko
- 1 whole burger bun
Slice the burger bun and toast the halves in a frying pan over medium heat about a minute each side, then move them to a cooling rack.
Heat the avocado oil in the frying pan over medium; it is ready when a bamboo chopstick raises fast-moving bubbles.
- 1 cup avocado oil
Fry the breaded tofu two to three minutes each side, then rest it on a paper towel.
- leafy greens
- sesame seeds
Assemble with leafy greens, the tofu katsu and a generous scoop of slaw, and sprinkle with sesame seeds.