Tofu Burgers with Ginger, Chilli & Garlic
Tofu burgers make an excellent instant lunch or quick snack.
- 200 g firm tofu prepared with calcium sulphate
- 2 tsp peanut oil
- 1 tsp ginger, minced
- 1 small clove garlic, crushed
- ½ red chilli, deseeded and finely chopped
- 1 TBSP light soy sauce
- Cut the tofu into 4 slices, approximately 1 cm thick. (Each slice should cover a small burger bun.) Place the tofu on absorbent kitchen paper to mop up excess moisture.
- Heat 1 teaspoon of the oil in a non-stick frypan and brown the tofu slices for a few minutes, turning so both sides are golden brown. Remove and place on absorbent kitchen paper to mop up excess oil.
- Place the remaining teaspoon of oil in the pan and add the ginger, garlic and chilli and fry for about 10 seconds.
- Dilute the soy sauce with 4 tablespoons of water and pour over the ginger, garlic and chilli in the pan. You will hear a hissing sound. Keep the windows open as the chilli will release some chemicals that may make you cough.
- Toss the tofu slices back into the pan for 1 minute, allowing them to absorb some of the juices.
- Serve the burgers on a wholemeal bun with your favourite vegetables such as salad greens, sliced tomatoes, sliced beetroot and fresh onions. Drizzle the remaining sauce from the pan on top of the burgers. Makes 4 delicious burgers.
- Store any unused tofu submerged in cold water in a container in the fridge. Change the water daily and the tofu will stay fresh for about a week.
Per serve: energy 538 kJ (129 Cal); protein 8 g; fat 9 g; saturated fat 1 g; cholesterol 0 mg; carbohydrate 4 g; fibre 1 g; calcium 165 mg; iron 2 mg