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Korean Baked Tofu Burgers

Prep Time: 15 minutes
Cooking Time: 30 minutes
Calories per serving: 783
 
servings
  • Burgers
  • 1 block tofu
  • 4 tbsp flour
  • 8 tbsp water
  • 30 g panko
  • 2 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tbsp water
  • 2 burger buns
  • Wedges
  • 3 tbsp sesame oil
  • 2 potatoes
  • Slaw
  • 150 g cabbage
  • 3 sheets nori
  • 1 tbsp sesame
  • 2 tbsp mayonnaise
  1. Preheat the oven to 210°C.
  2. 2potatoes • 1 block tofu
    Cut the potatoes into wedges and halve the tofu lengthwise.
  3. 3tbsp sesame oil
    Toss the potatoes with the sesame oil and spread on a parchment lined baking tray.
  4. 4tbsp flour • 8tbsp water • 30g panko
    Mix the flour and water into a smooth batter. Add the panko to a seperate shallow bowl.
  5. Coat the tofu in the batter and then in the panko. Add to the same baking tray, drizzle with some sesame oil and bake for 20-25 minutes, while flipping both halfway through.
  6. 2tbsp gochujang • 2tbsp soy sauce • 1tbsp sugar • 2tbsp water
    For the glaze, mix the gochujang, soy sauce, water and sugar in a pan or shallow saucepan. Simmer over medium-high for 2-3 minutes until reduced by 1/3. Set aside.
  7. 150g cabbage • 3 sheets nori • 2tbsp mayonnaise • 1tbsp sesame
    Thinly slice the cabbage and rip the nori into bite-sized pieces. Mix with the mayonnaise and sesame.
  8. When the tofu is done, toss it with the sauce until coated evenly.
  9. Assemble the buns, tofu and slaw into the burger and serve with the wedges and any remaining slaw.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Calories per serving: 783
 
servings
  • Burgers
  • 1 block tofu
  • 4 tbsp flour
  • 8 tbsp water
  • 30 g panko
  • 2 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tbsp water
  • 2 burger buns
  • Wedges
  • 3 tbsp sesame oil
  • 2 potatoes
  • Slaw
  • 150 g cabbage
  • 3 sheets nori
  • 1 tbsp sesame
  • 2 tbsp mayonnaise
  1. Preheat the oven to 210°C.
  2. 2potatoes • 1 block tofu
    Cut the potatoes into wedges and halve the tofu lengthwise.
  3. 3tbsp sesame oil
    Toss the potatoes with the sesame oil and spread on a parchment lined baking tray.
  4. 4tbsp flour • 8tbsp water • 30g panko
    Mix the flour and water into a smooth batter. Add the panko to a seperate shallow bowl.
  5. Coat the tofu in the batter and then in the panko. Add to the same baking tray, drizzle with some sesame oil and bake for 20-25 minutes, while flipping both halfway through.
  6. 2tbsp gochujang • 2tbsp soy sauce • 1tbsp sugar • 2tbsp water
    For the glaze, mix the gochujang, soy sauce, water and sugar in a pan or shallow saucepan. Simmer over medium-high for 2-3 minutes until reduced by 1/3. Set aside.
  7. 150g cabbage • 3 sheets nori • 2tbsp mayonnaise • 1tbsp sesame
    Thinly slice the cabbage and rip the nori into bite-sized pieces. Mix with the mayonnaise and sesame.
  8. When the tofu is done, toss it with the sauce until coated evenly.
  9. Assemble the buns, tofu and slaw into the burger and serve with the wedges and any remaining slaw.