A thick slab of tofu is pan-fried, basted in salty-sweet teriyaki sauce and served on a toasted bun with cured cukes and spicy mayo. It’s a gloriously messy veggie burger, perfect for people who eschew faux meat. Available at most Asian supermarkets, superior Kikkoman Takumi Original Teriyaki Sauce is worth seeking out.
Ingredients
2-inch (5-cm) piece English cucumber, cut into thin rounds
Salt and sugar to taste
4 tsp (20 mL) mayonnaise
Hot sauce, preferably sriracha, to taste
1 block (397 g) firm tofu
1 1/2 tsp (7 mL) canola oil
2 tbsp (30 mL) teriyaki sauce
1 large burger bun, split
Preparation
1. Place cucumber in a small bowl. Season generously with salt and lightly with sugar. Mix well with your fingertips. Set aside. In a ramekin, mix mayo and hot sauce. Set aside.
2. Cut tofu in half through middle so you have two thick burger-like slabs. (Save one slab for another use.) Press tofu firmly between paper towel to extract as much moisture as possible. Season both sides with salt.
3. Heat oil in a small, nonstick frying pan over medium-high heat. Add tofu. Cook until nicely browned, about 5 minutes per side. Remove from heat and drain off oil. Add teriyaki sauce. Turn and baste tofu off heat until well coated.
4. Toast bun and smear both sides with spicy mayo. Place tofu on bottom bun, top with cucumbers and bun top. Serve immediately.
main ingredients: tofu mayonnaise type of dish:
lunch
Country cuisine:
Japan specific recipes:
quick-and-easy dietary considerations:
vegetarian Type of meal:
lunch dinner
