Sticky hoisin tofu burger with chips and red cabbage slaw

Servings: 2

Ingredients

• 2 spring onions
• 1 carrot
• 280g plain tofu
• 15ml soy sauce
• 5g toasted sesame seeds
• 2 brioche buns
• 4 tbsp cornflour
• 20g spiced plum chutney
• 20g hoisin sauce
• 15ml rice vinegar
• 3 white potatoes
• 150g shredded red cabbage

Instructions

1. Preheat the oven to 220°C / 200°C (fan) / gas 7.
2. Cut the potatoes (skins on) into chips.
3. Add the chips to a baking tray with a drizzle of vegetable oil and a pinch of salt. Give everything a good mix up and put the tray in the oven for 25-30 min or until golden or crisp.
4. Top, tail and grate the carrot (no need to peel).
5. Trim, the slice the spring onions finely.
6. Combine the rice vinegar and 1 tbsp olive oil in a large bowl with a pinch of salt, pepper, and sugar.
7. Add the shredded red cabbage, grated carrot and sliced spring onion to the bowl and give everything a good mix up - this is your red cabbage slaw.
8. Add the plum chutney to a separate bowl with the hoisin sauce and 1 tbsp cold water and mix until combined - this is your plum sauce.
9. Drain the tofu and pat dry with kitchen paper.
10. Slice lengthways into 6 flat pieces.
11. Add the tofu slices to a plate with the cornflour and turn them a few times until all of the tofu slices are coated.
12. Heat a large, wide-based pan with a generous drizzle of vegetable oil over a medium-high heat.
13. Once hot, add the coated tofu slices with the soy sauce and cook for 3-4 min on each side until crispy and golden.
14. Once the chips have 2-3 min left, slice the brioche buns in half, add them to the tray and return to the oven until the brioche halves are warmed through.
15. Once the tofu is crispy and golden, reduce the heat to low and add half of the plum sauce and the toasted sesame seeds to the pan.
16. Cook for 1-2 min further until the tofu slices are fully coated in the sauce - this is your sticky hoisin tofu.
17. Spread each warmed brioche base with a dollop of reserved plum sauce.
18. Top with the sticky hoisin tofu, a spoonful of red cabbage slaw and the warmed brioche lid - this is your sticky hoisin tofu burger.
19. Serve the chips and any remaining red cabbage slaw to the side.