Korean · Lunch
Crispy Tofu Burger
A Korean-style burger built on a gochujang-glazed slab of pan-fried tofu, coated in a light cornstarch crust for a crisp shell over a soft interior. Topped with quick-pickled cucumber, gochujang mayo, and crunchy kimchi slaw on a toasted brioche bun.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
530Calories
16.8gProtein
29.1gFat
52.3gCarbs
13.6gSugar
4.9gFiber
1180mgSodium
16mgChol
5.4gSat Fat
420mgPotassium
220mgCalcium
3.6mgIron
0.1mcgVitamin B12
6.2mgVitamin C
Goes well with
Korean pale ale or IPA
local
Yuzu Citron Tea (Yujacha)
international
vegetarian
gluten-free-adaptable
low-cholesterol
spice-route
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Press the tofu between paper towels for 10 minutes to remove excess moisture, then pat dry and dust both sides evenly with cornstarch.
2
Sear
Heat the vegetable oil in a nonstick skillet over medium-high heat and fry the tofu patty 3–4 minutes per side until the crust is deep golden and firm.
3
Glaze
Reduce heat to low, brush the gochujang glaze made from gochujang, honey, rice vinegar, sesame oil, and minced garlic over both sides, cooking 1 minute until glossy.
4
Plate
Toast the bun cut sides in the skillet over medium heat 1 minute until light golden, spread mayonnaise on the base, layer cucumber, tofu, chopped kimchi tossed with sliced scallion, then cap with the bun top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g firm tofu
- 4 tbsp4 tbsp cornstarch
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp honey
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 2 tbsp2 tbsp mayonnaise
- 1/2 cup70g kimchi
- 22 scallion
- 1212 cucumber slices
- 22 hamburger bun (brioche style)
- a pinch of salt
