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Soy tofu burgers with Chinese leaf slaw

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. 

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

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  • 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
  • ½ x 25g pack coriander, finely chopped


  1. 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.

  2. 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.

  3. 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.

  4. 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.

And to drink...

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


3,146kJ/ 753kcals



Saturated Fat












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5 out of 5 stars1 rating