Bring your favorite Japanese-style dish to the barbecue, with this tender and crisp tofu burger from the Vegan BBQ cookbook.
What you need:
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 mild 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 pieces
1 tablespoon sunflower oil
2 sesame burger buns
What you do:
- For the katsu sauce, in a pan over medium heat, warm oil. Add onion and carrot and cook 3 to 4 minutes until softened. Add ginger, garlic, and curry powder and cook 2 more minutes. Add coconut milk, maple syrup, and soy sauce, and cook 15 minutes.
- Into a high-speed blender, add mixture, and blend until smooth. Pour back into pan. In a small bowl, mix cornstarch with 2 tablespoons water, and add to sauce in pan. Whisk and cook over medium heat for 10 minutes until thick and smooth. Let cool in pan for a couple minutes, then pour into a large bowl and set aside.
- For the wasabi mayo, in a bowl, whisk mayonnaise and wasabi paste until combined. Set aside.
- For the burgers, into a dry pan, add panko breadcrumbs and toast 2 to 3 minutes, or until lightly golden, tossing frequently to avoid burning. Remove from heat when lightly golden and set aside on a plate.
- Brush tofu with oil. Place on hot grill for 4 to 5 minutes, then flip and cook until golden and firm. Remove from grill and dip into katsu sauce, covering all areas. Shake off any excess sauce, and then press coated tofu into breadcrumbs. Carefully place back onto grill for about 30 seconds to heat through.
- Lightly toast bread buns, place on plates, and add tofu to bottom buns. Top with wasabi mayo and top bun.
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