Carry your favorite Japanese-style dish to the barbecue, with this tender and crisp tofu burger from the Vegan BBQ cookbook.
What you want:
For the katsu sauce:
1 tablespoon sunflower oil
1 onion, roughly chopped
1 carrot, peeled and roughly chopped
¾-inch piece ginger, peeled and roughly chopped
2 garlic cloves, sliced
1 tablespoon gentle curry powder
1 (14-ounce) can full-fat coconut milk
2 teaspoons maple syrup
2 teaspoons soy sauce
1 teaspoon cornstarch
For the wasabi mayo:
1 tablespoon vegan mayonnaise
1 teaspoon wasabi paste
For the burgers:
6 tablespoons panko breadcrumbs
1 (9-ounce) block extra-firm tofu, pressed and sliced horizontally into 2 items
1 tablespoon sunflower oil
2 sesame burger buns
What you do:
- For the katsu sauce, in a pan over medium warmth, heat oil. Add onion and carrot and prepare dinner 3 to 4 minutes till softened. Add ginger, garlic, and curry powder and prepare dinner 2 extra minutes. Add coconut milk, maple syrup, and soy sauce, and prepare dinner quarter-hour.
- Right into a high-speed blender, add combination, and mix till clean. Pour again into pan. In a small bowl, combine cornstarch with 2 tablespoons water, and add to sauce in pan. Whisk and prepare dinner over medium warmth for 10 minutes till thick and clean. Let cool in pan for a pair minutes, then pour into a big bowl and put aside.
- For the wasabi mayo, in a bowl, whisk mayonnaise and wasabi paste till mixed. Put aside.
- For the burgers, right into a dry pan, add panko breadcrumbs and toast 2 to three minutes, or till frivolously golden, tossing incessantly to keep away from burning. Take away from warmth when frivolously golden and put aside on a plate.
- Brush tofu with oil. Place on sizzling grill for 4 to five minutes, then flip and prepare dinner till golden and agency. Take away from grill and dip into katsu sauce, overlaying all areas. Shake off any extra sauce, after which press coated tofu into breadcrumbs. Rigorously place again onto grill for about 30 seconds to warmth by way of.
- Frivolously toast bread buns, place on plates, and add tofu to backside buns. High with wasabi mayo and prime bun.
