Satay Tofu Burger with Saint Phillip
We love this Satay Tofu Burger because it’s super delicious, affordable, easy to make and vegan! The rich peanut sauce is balanced out perfectly with fresh lettuce and tangy pickled vegetables.
Quick Pickled Onion
1 tsp brown sugar
1 tsp salt
1/4 cup apple cider
or malt vinegar
1 cup water
1 Tbsp sweet soy sauce
1 tsp soy sauce
1 tsp sesame oil
3 Tbsp crunchy peanut butter (we use Fix & Fogg)
4 Tbsp coconut cream
1 crushed garlic clove
2 Tbsp St. Phillip - Roasted Capsicum
A pinch of pepper
1 block firm tofu
2 teaspoons sweet soy sauce
2 Tbsp corn flour
A pinch each of
pepper & salt
2x burger buns
Makes 2 burgers
Using a peeler, shave off long slices of cucumber and thinly slice red onion and place in a jar. In a small saucepan, add sugar, salt, vinegar and water and bring to a simmer. Gently pour over your cucumber and onion and let it cool for 20-30 minutes.
For the satay sauce, combine all your ingredients in a saucepan and simmer on low, stirring often until the mixture has thickened and changed to a deeper colour.
Halve your block of tofu down the middle and lay a heavy chopping board on top for 10 minutes or so to squeeze out any excess moisture.
Preheat a pan on medium heat with a small amount of oil. Whisk your salt, pepper and cornflour together, then toss your tofu through so both sides are evenly coated.
Add tofu to the pan and fry until golden. Flip and then baste the cooked side with sweet soy sauce.
Once both sides are golden brown, remove from heat and toast your buns.
Assemble with lettuce and mayonnaise and if you’re feeling extra peckish - this goes great with a fried egg.
If you want a meatier option, you can always sub out the tofu for chicken or beef.