I stumbled across this recipe on MB's website a while ago. We have made the tofu several times for ourselves and for guests. Everybody loves it. Even those who aren't fans of tofu will be turned with that recipe. We first made the original recipe and then tried the tofu with a stir fry which was amazing! I reckon it would make a good taco too! This time we have taken the recipe and used it to make a burger. It was really good! The tofu is crunchy on the outside and soft on the inside and coated in this salty/sweet/chilli sauce. Man, this is life. Try it!
You really need a good quality natural nut butter for this recipe. We use Pics crunchy peanut butter which is literally just crushed peanuts, as apposed to the other peanut butters in the market that are like 2% peanuts. Don't get me started on that!
For the pictured burger we used crunchy almond butter to try it out. It worked, however I have to say I prefer the peanut butter over the almond butter. Peanut butter is a lot more savoury to me than almond butter, so I feel it works better. But you be the judge.
The cornstarch is not optional in this recipe. Dana's trick is one I will be keeping up my sleeve wherever I make tofu. Coating the tofu well in constarch before pan frying it gives it this crunchy texture and the sauce sticks to the coating beautifully. It genius!
Tofu Burger (adapted from Minimalist Baker)
Makes 4 Burgers
2 block firm tofu
1 Tbsp sesame oil
2 Tbsp crunchy natural peanut butter, or natural almond butter
1 Tbsp soy sauce
1 Tbsp lemon juice
1-2 Tbsp pure maple syrup or coconut sugar
1 tsp chilli flakes
1/4 cup cornstarch
4 burger buns
sliced vegetables (ie tomatoes, cucumbers, carrot ribbons, avocado etc)
Greens (spinach or salad greens)
Sauce (Tomato, sriracha mayo, sriracha)
Wrap your tofu blocks in paper towels, place on a plate and put a heavy pot over it. This will allow the excess moisture to come out. Leave for 5 minutes while you make the sauce. Place the sesame oil, nut butter, soy sauce, lemon juice, maple syrup and chilli flakes in a bowl and mix until you get a thick sauce. Taste and adjust flavours as required.
Unwrap your tofu and pat dry. Cut each tofu block in half to make to 4 patties. Place your cornstach in a plate and, using one tofu patty at a time, rub/pat the cornstarch all over it. It will stick easily as the tofu is still moist. Make sure all sides ore completely covered and you can't see any tofu anymore.
Once all four patties are covered, you're ready to fry it. Heat some oil in a fry pan, not too much, we are only pan frying. Place your patties in the pan and cook on each side until light golden brown. Make sure to get all six sides. Then all your nut butter sauce into the pan. Coat all the patties with it and cook for 2 minutes more until it's adhered to the patties. remove from the heat and assemble your burgers.
I like to mix some sriracha sauce into some mayo and use that on my burger bun. It's divine. If you're vegan, you can use vegan mayo or just sriracha.