Golden tofu
marinated in
ginger & garlic
spices up this
burger
Sticky soy
tofu burgers
with pickled
cucumber (p61)
Serves 4
Cost per serve$3.75
Time to make35 min
9 dairy free 9 vegetarian
¼ cuprice wine vinegar
½ teaspoonsalt
½ teaspoonsugar
2 largecucumbers, peeled
into ribbons
2 tablespoons reduced-salt
soy sauce
2 tablespoonsmirin
2 teaspoonsbrown sugar
1 teaspoon gratedginger
½ teaspoon crushedgarlic
350gfirm tofu, cut into
1cm-thick slices
2 teaspoonssesame oil
2 tablespoonssesame seeds
1 small ripeavocado,
roughly mashed
2 cupscos lettuce leaves
1 carrot, peeled, grated
1 cupalfalfa sprouts
4 smallwholemeal rolls, halved
1 Combine the vinegar, salt
and sugar in a small bowl until
dissolved. Add the
cucumber, toss and
set aside to pickle for
15 minutes. Drain and
squeeze to remove
the excess moisture.
2 Meanwhile, combine
soy sauce, mirin,
brown sugar,
ginger and
garlic in
a large,
shallow dish.
Add the tofu
slices; toss to
coat, and set aside
to marinate for at
least 10 minutes.
3 Heat sesame oil in a
large non-stick frying pan
over medium-high heat.
Add tofu to pan (reserving
remaining marinade); cook
for 1 minute, turning halfway,
or until it is lightly golden.
Reduce heat to medium-
low and pour in the rest
of the marinade. Simmer,
tossing tofu to coat for
a further 2 minutes, or
until the sauce is slightly
thickened. Sprinkle tofu
with sesame seeds.
4 Spread the base of
each roll with avocado.
Top with cos lettuce,
grated carrot, sticky soy
tofu, pickled cucumber
and alfalfa sprouts. Top
with roll lid and serve.
NOVEMBER 2017 HEALTHY FOOD GUIDE 63
Recipes: Megan Cameron-Lee. Photography: Mark O’Meara. Styling: Julz Beresford. Food prep: Kerrie Ray.