Soy tofu burgers with Chinese leaf slaw
Waitrose and Partners

Soy tofu burgers with Chinese leaf slaw

Perth lies almost due south from Singapore and Bali, so Asian ingredients are very popular in Western Australia and work well on the barbecue. Ginger, soy and garlic give the tofu heaps of flavour, while the Chinese leaf slaw adds that all-important crunch. 

    • Serves4
    • CourseMain meal
    • Prepare20 mins
    • Cook10 mins
    • Total time30 mins
    • Plusmarinating

    Ingredients

    • 2 x 225g packs The Tofoo Co Smoked Tofu
    • 3 tbsp soy sauce
    • 2 tsp sesame oil
    • 2 cloves garlic, finely grated
    • 15g ginger, finely grated
    • 1 tbsp clear honey
    • 4 brioche burger buns, halved
    • 4 tbsp mayonnaise
    • Sweet chilli sauce, to serve

    For the pickled cucumber:

    • ½ cucumber
    • 100ml Chinese rice vinegar
    • 2 tbsp caster sugar

    For the slaw:

    • ½ Chinese leaf cabbage, finely sliced
    • 1 carrot, cut into matchsticks
    • 3 tbsp mayonnaise
    • 1 tbsp Chinese rice vinegar
    • 1 red chilli, deseeded and finely sliced
    • 1/2 x 25g pack coriander, finely chopped