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£16.67/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cut each block of tofu into 4 even slices and lay in a shallow dish in a single layer. Mix the soy sauce, sesame oil, garlic, ginger and honey together and pour over the tofu. Flip the tofu over a couple of times so that both sides are coated well. Leave to marinade for at least 15 minutes.
Meanwhile, thinly slice the cucumber and mix with a pinch of salt in a small, heatproof bowl. In a small pan, heat the vinegar and sugar, stirring until the sugar has dissolved. Pour over the cucumber. Leave to pickle for 15 minutes. In a large bowl, combine all the slaw ingredients, season and mix well. Cover and chill.
Toast the burger buns on a hot barbecue, cut-side down, for about 30 seconds. When golden, remove and set aside. Barbecue the tofu slices for 3-4 minutes on each side until evenly charred, basting with any leftover marinade as you go.
To assemble the burgers, spread some mayonnaise on each burger base, followed by a handful of slaw. Top with 2 slices of tofu, some pickled cucumber and a good drizzle of sweet chilli sauce, then add the burger lids.
This sticky soy tofu needs a bright, fresh wine such as Howard Park Miamup Chardonnay, Margaret River (£13.99/75cl). Its citrus, pear and melon fl avours give way to rounded brioche, vanilla and caramel notes that pair beautifully with the burgers.
Typical values per serving when made using specific products in recipe
Energy | 3,146kJ/ 753kcals |
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Fat | 44g |
Saturated Fat | 5.2g |
Carbohydrates | 59g |
Sugars | 33g |
Fibre | 4.8g |
Protein | 25g |
Salt | 2.5g |
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