Tofu Burger with Teriyaki Coleslaw and Sriracha Dressing

Total time30 mins

30 minspreparation time

Ingredients

4 portion(s)

For the coleslaw

150 g

red cabbage

large carrot

3 tbsp

Kikkoman Teriyaki Marinade

1 tbsp

oat yoghurt (or soy yoghurt)

1 tsp

mustard

Freshly ground pepper

For the dressing

2 tbsp

oat yoghurt (or soy yoghurt)

2 tbsp

Sriracha Chilli Sauce

1 ½ tbsp

Kikkoman Naturally Brewed Soy Sauce

Also

350 g

tofu

2 tbsp

wholegrain flour

1 tbsp

sesame seeds

Salt and freshly ground pepper

2 ½ tbsp

vegetable oil

red onion

50 g

lettuce

burger buns

100 g

kimchi (or: sauerkraut)

Nutritional facts (per portion):1481 kJ / 353 kcal

8.2 gFat

17.2 gProtein

48.5 gCarbohydrates

Preparation

Step 1

To make the coleslaw remove the outer leaves from the red cabbage, quarter it, make a wedge shaped cut to remove the stem and chop into fine strips. Top and tail the carrot, peel it and create carrot strips with a peeler. Mix together the Teriyaki Marinade, yoghurt and mustard, combine with the cabbage and carrots and season with pepper.

Step 2

To make the dressing combine the yoghurt, Sriracha and soy sauce. Cut the tofu into 4 slices. Combine the flour and sesame seeds. Dip the tofu into the mixture so that all sides are covered and season with salt and pepper. Heat up the oil in a pan and fry the tofu for 3-4 minutes on both sides. Peel the onion and cut into strips. Wash the lettuce and spin dry.

Step 3

Halve the burger buns. Place the teriyaki coleslaw, lettuce, tofu, Kimchi and onions with a drizzle of dressing on one half, then place the other half on top and serve the tofu burger.

Recipe-ID: 145

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