Tofu katsu burger
Yeung Man Cooking · ♥ 16.1K likes · 494K views · 26 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 350 g extra firm tofu
Slice the tofu block into patties about one inch thick.
- 40 g red cabbage
Finely chop the red cabbage wafer thin, guiding the knife against the back of the middle finger with the thumb tucked in.
- 20 g carrot
- ½ whole apple
- ½ whole green onion
Cut the carrot and half an apple into thin matchsticks and chop half a stick of green onion.
Add two generous tablespoons of chickpea mayo, a pinch of salt and about a tablespoon of sriracha, mix, and set the slaw aside.
- 2 tbsp chickpea mayonnaise
- salt
- 1 tbsp sriracha
- ½ cup flour
- 1½ tbsp soy sauce
- water
Whisk half a cup of flour with one and a half tablespoons of soy sauce and a splash of water to a fairly thick, sticky consistency.
Pour half a cup of panko into another bowl; coat the tofu in the sticky flour mixture, then in the panko.
- ½ cup panko
- 1 whole burger bun
Slice the burger bun in half and toast it in a frying pan on medium heat, about a minute a side.
Heat one cup of avocado oil in the frying pan on medium; it is ready when a bamboo chopstick held in it gives fast-moving bubbles.
- 1 cup avocado oil
Fry the breaded tofu 2 to 3 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.