Crispy tofu buns with sweet chilli slaw

Method

1. Wrap the firm tofu in a clean cloth and press it under a heavy pan for 10 minutes. A dry surface is what makes the coating stick.
2. While it presses, shred the red cabbage finely and peel and grate the carrot. Mix both with the vegan mayonnaise, the juice of the lime and a pinch of salt.
3. Slice the tofu in half through the middle to make 2 slabs about 2 cm thick, and salt them. In a shallow bowl, stir the cornflour with 2 tablespoons of water into a smooth, thick paste. Spread the breadcrumbs on a plate.
4. Dip each slab in the cornflour paste and let the excess drip off. Press it firmly into the breadcrumbs on every side, patting on more where there are gaps.
5. Warm the olive oil in a frying pan over a medium heat until a breadcrumb sizzles the moment it goes in. Fry the tofu for 4 minutes on each side, turning it only once, until deep golden and crisp.
6. Split the burger buns and toast the cut sides under the grill or in a dry pan.
7. Pile some slaw onto each bun base, add the tofu and spoon the sweet chilli sauce over the top. Serve the rest of the slaw on the side.

Tip Press the tofu properly; a wet surface is the usual reason the coating slides off. Panko breadcrumbs make it even crunchier if you have them.

Photo made with AI.

From Nosha · nosha.app