Crispy tofu katsu burger with spicy mayo slaw
Yeung Man Cooking · ♥ 13.5K likes · 281K views · 10 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5 g leafy greens
- 1 tsp sesame seeds
- 1 patty extra firm tofu
Slice the extra firm tofu block into patties about one inch thick.
- 40 g red cabbage
Finely slice the red cabbage wafer thin, guiding the knife with the back of the middle finger and the thumb tucked in.
- 20 g carrot
- ½ whole apple
Cut the carrot and half an apple into thin matchsticks; chop the green onion.
- ½ stick 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; mix and set aside.
Dressing the slaw with chickpea mayo
Whisk the flour, soy sauce and a splash of water to a fairly thick batter. Put the panko in another bowl.
- ½ cup flour
- 1½ tbsp soy sauce
- water
- ½ cup panko
Coat the tofu in the sticky flour mixture, then in the panko.
Halve the burger bun and toast it in a dry frying pan over medium heat about a minute per side; move to a cooling rack to keep crisp.
- burger bun
- 1 cup avocado oil
Heat the avocado oil in the frying pan over medium heat until a bamboo chopstick dipped in shows fast-moving bubbles.
Fry the breaded tofu 2 to 3 minutes per side; rest it on a paper towel.
Assemble: leafy greens, the tofu katsu, a generous scoop of slaw, sprinkled with sesame seeds.