LEARN HOW TO MAKE AN EASY TOFU KATSU BURGER RECIPE AT HOME!
LAY HO MA! This burger is going to be your new BFF - it's crispy, crunchy, and with an Asian style slaw that will blow your mind! Join me in this episode and learn how to make a delicious panko crusted tofu katsu burger with a spicy mayo slaw. Let's begin
Ingredients:
140g extra firm tofu
40g purple cabbage
20g carrot
1/2 apple (fuji)
1/2 stick green onion
2 tbsp mayo ( • THICK vegan Mayo Recip... )
pinch of salt
tbsp sriracha
1/2 cup flour
1 1/2 tbsp soy sauce
splash of water
1/2 cup panko
2 burger buns
1 cup avocado oil
5g leafy greens
1 tsp white sesame seeds
Directions:
1. Slice the extra firm tofu block into thick patties
2. Thinly slice the purple cabbage. Slice the carrot and apple into thin matchsticks. Finely chop the green onion
3. Place the veggies into a bowl and mix together with the mayo, a pinch of salt, and sriracha. Set the slaw aside
4. Add the flour, soy sauce, and water to a small bowl. Whisk until it becomes a fairly thick consistency
5. Pour the panko into another small bowl
6. Dunk the tofu into the sticky flour mixture. Then, transfer the tofu to the panko and coat
7. Slice the burger buns in half and toast them in a dry frying pan on medium heat for about 1min on each side. Then, transfer them to a cooling rack
8. Add the avocado oil into the frying pan. Let the oil heat up for a few minutes. Stick in a bamboo chopstick - the oil is ready when there are fast moving bubbles
9. Carefully place in and fry the breaded tofu for about 2-3min on each side. Rest the tofu on a plate lined with paper towel
10. Assemble the burger by placing some leafy greens on the bottom bun. Then, add the tofu katsu followed by a generous scoop of the crunchy slaw. Sprinkle with some toasted sesame seeds and serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and KZfaq chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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