Thai Tofu Burger
Call all your friends and have a movie and burger night, Karishma Sakhrani shares the recipe you'd need.
Cook Time: 1 hour 20 minutes

Difficulty: Medium
Serves: 6 people

INGREDIENTS


For the tom yum patty
350 g firm tofu
1 cup oats
4 tsp garlic, crushed
6-7 red birds eye chilli, minced
2 inch piece galangal, grated
15-20 leaves Thai sweet basil, finely chopped
8 kaffir lime leaves, finely chopped
1 kaffir lime rind, grated
3 spring onions, finely chopped
3 tbsp tamarind pulp
2 tbsp flax seeds, ground
1 pack tom yum paste

For the coating
2 tbsp flour
50 g black sesame seeds
50 g white sesame seeds
Sesame oil for shallow frying
Burger bun to serve

For the salad 
Radish microgreens
Cherry tomatoes
Red birds eye chilli
Kafir lime
Thai sweet basil
Cashewnuts
Lemon juice

For the Sriracha mayo
2 tbsp Sriracha Sauce
1 tbsp Mayonnaise

For the lemongrass mayo
2 tbsp lemongrass sauce
1 tbsp mayonnaise

 

METHOD


For tom yum patty

  1. Remove the tofu from the package, wash and rest on a plate. Cover with a lid and put a heavy weight on it so that the water drains completely from the tofu. Keep the tofu to drain for at least 60 minutes.
  2. Dry grind the oats to form a fine oat flour.
  3. Combine all the ingredients for the patty once the tofu has drained. You will get a soft, yet combined dough.
  4. Refrigerate for at least 60 minutes for the dough to firm up, and the oats to soak in the balance moisture.
  5. Make a thin slurry with the flour and some water.
  6. Mix the two sesame seeds in a plate.
  7. Form about 4-6 patties from the mixture, dip it in the slurry and coat with the sesame seed mixture.
  8. Pan fry the patties on a low flame for about four-five minutes on each side, until done.

For the salad

  1. Use as garnish to complement the dish.

For Sriracha mayo

  1. Combine the two ingredients well.

For lemongrass mayo

  1. Combine the two ingredients well