Tofu and sesame burger with wasabi slaw

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Tofu and sesame burger with wasabi slaw

Category Main course
Serves 4
Preparation 30 mins + chilling
Cooking 20 mins

Rating: Rated 0 / 5 (0 ratings)

You can use wasabi paste or powder in dishes as you would horseradish, but add
with a bit more caution – it can be fiery! This Asian-style tofu burger is flavoured with soy sauce and coriander, and served alongside a delicious wasabi slaw made with seasonal sprouts, carrot and apple.


For the burgers:
  • 300g pack of silken tofu
  • 4 spring onions, finely chopped
  • 2 tbsp dark soy sauce
  • finely chopped
  • 2 tbsp sunflower oil
  • For the radish pickle: 150g radish, thinly sliced
  • pinch of sugar
  • 250g cooked basmati rice
  • 50g cornflour, plus extra to dust
  • small bunch of coriander, stalks and leaves
  • 3 tbsp toasted sesame seeds
  • 4 burger buns
  • juice of 2 limes
For the slaw:
  • 60g soured cream
  • zest of ½ lime
  • 1 carrot, peeled and shredded
  • 1 small red apple, cut into matchsticks
  • sunflower oil, for deep-frying
  • 60g mayonnaise
  • 2–4 tsp wasabi paste, or powder mixed into paste
  • juice of 1 lime
  • 300g Brussels sprouts, shredded
  • For the fries: 550g sweet potatoes, scrubbed and cut into fries


Stage 1

Roughly chop the tofu then squeeze out any excess water. Pulse in a food processor with two-thirds of the rice until fairly smooth. In a bowl, mix with the rest of the rice, spring onion, cornflour, soy sauce, coriander and some black pepper. At this stage the mixture will be quite wet.

Stage 2

Dust a baking tray with cornflour and the sesame seeds, dust your hands also and shape the mixture into four patties, coating the outside with the cornflour and sesame seeds. Chill the burgers in the fridge for at least an hour, or overnight if possible.

Stage 3

To make the pickle, mix the radish slices together with the lime juice, sugar and 1 tablespoon of cold water. Set aside

Stage 4

To make the slaw, mix the mayo, soured cream, wasabi, lime zest and juice in a large bowl. Then add in the carrot, sprouts and apple. Set aside.

Stage 5

Preheat the oven to 180C/fan 160C/gas 4. Heat the oil in a frying pan over a medium heat and fry the burgers for 2–3 minutes on each side to brown. Place on a baking tray and bake for 15 minutes or until piping hot through.

Stage 6

Heat oil in a deep-fat fryer or deep saucepan to a depth of no more than 8cm to
160C. Fry the sweet potatoes for 6 minutes, then turn the oil up to 190C and fry for
another 8–10 minutes.
Assemble the burger with the slaw and pickled radish, with the sweet potato fries on the side.
Cook's tip: The pickled radish and the slaw will keep in the fridge for 3 days.


Tofu and sesame burger with wasabi slaw


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Katy McClelland
Photography: Catherine Frawley

Nutritional info

Nutritional values are per serving.

  • Calories: 894g
  • Fat: 46g
  • Saturated fat: 7g
  • Protein: 24g
  • Carbohydrates: 88g
  • Sugars: 19g
  • Fibre: 15g
  • Salt: 1.77g

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