Australian Healthy Food Guide - November 2017

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.