Tofu katsu burger
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Tofu katsu burger

(4.8/5)

Servings

4 burgers

Tofu katsu burger

Ingredients

For the tofu:

4 tbsp cornflour (aka cornstarch)

50 g (1 cup) panko breadcrumbs

4 tbsp plain all-purpose flour

400 g (14 oz) firm tofu, drained and cut into 4 “steaks”

1 litre (4 cups) vegetable oil, if frying

For the curried mayo:

6 tbsp Creamy “Mayonnaise” (recipe to make your own here: https://www.jvs.org.uk/recipe-view/fish-chips-tartare-sauce-mushy-peas/

1 tsp curry powder

1/4 tsp dried chilli powder

1/4 tsp black onion seeds

2 tsp lemon juice

pinch sea salt

To serve:

4 burger buns, toasted

8 baby gem lettuce leaves

pickled onion and radish

3 spring onions (aka scallions), chopped

fresh coriander (aka cilantro)

Instructions

1

1. Heat your fryer to 170˚C (340˚F) or, if baking, preheat the oven to 180˚C (350˚F).

2

2. First up, prepare the tofu. Mix the cornflour in a bowl with enough water to make a thick, sticky paste. Put the breadcrumbs in a shallow bowl and the plain flour in another. Individually, dip each tofu steak first into the flour, then the

3

cornflour paste (making sure it’s well covered), then finally coat in the breadcrumbs. Once all pieces are coated, set aside.

4

3. Mix together all the mayo ingredients and prepare the burger garnishes.

5

4. To cook the burgers, carefully deep-fry in the oil until golden, then drain on kitchen paper and season.

6

5. Alternatively, bake on a lined baking tray for 15 minutes. Once the tofu is cooked, build your burger, making sure you have lashings of curried mayonnaise and plenty of the garnishes.

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