Tamari Tofu Burger

This is not your sad, flavourless veggie burger. Not even close.

Thick slabs of firm tofu soak up a punchy marinade of tamari, sliced red chili, and sugar, then hit a hot grill or pan until caramelized and slightly charred at the edges.

The slaw underneath does the heavy lifting on freshness: grated carrot, scallions, coriander sprigs, and baby Asian greens tossed in a sharp lime, fish sauce, and sugar dressing.

Stack it on a toasted wholemeal bun and you’ve got a burger that’s light, bold, and done in under 20 minutes.

Kitchen Tips

• Press the tofu first if it’s very wet. Wrap it in a clean tea towel and set something heavy on top for 15 minutes. Drier tofu absorbs more marinade and browns better.
• Marinate as long as you can. Even 30 minutes makes a difference, but overnight in the fridge is ideal if you plan ahead.
• Get the pan properly hot before the tofu goes in. You want a quick sear that caramelizes the sugars in the marinade, not a slow steam that leaves it pale and soft.
• Toss the slaw just before assembling. The lime and fish sauce dressing wilts the greens fast, so keep it crisp by dressing at the last moment.