Categories: Main Course
Ingredients
- 1 block extra firm tofu (14 ounces), drained and cut into 4 thick slabs
- 1/4 cup peanut butter
- 1/4 cup light coconut milk
- 2 teaspoons soy sauce
- 1/4 teaspoon sesame oil
- 1 teaspoon ground ginger
- 1/4 cup vegetable or canola oil, divided
- 2 medium-large onions, halved and thin sliced
- 4 good-quality onion rolls
- 1/2 teaspoon Chinese 5 spice powder
- Salt and ground black pepper
- 1/4 cup Panko breadcrumbs
- Sriracha sauce
- toppings: shredded cabbage
- grated carrot
- lime
Directions
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Wrap tofu in paper toweling or a clean tea towel and place on a plate. Place a second plate on top and weight to drain additional liquid, about 10 minutes.
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Mix peanut butter, coconut milk, soy sauce, sesame oil, and ginger in a small bowl; set aside.
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Meanwhile heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until light golden brown, 8 to 10 minutes. Reduce heat to medium-low and continue to cook until onions are rich golden brown, 8 to 10 minutes longer. Transfer to plate and set aside. Return skillet to stove, add remaining 2 tablespoons of oil, and reduce heat to medium.
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While onions cook, warm the buns in a 300 degree oven and dust drained tofu slices on both sides with Chinese 5 spice, season with salt and pepper, and dredge in panko. Add tofu to hot skillet and cook, turning only once, until golden brown on both sides, about 5 minute total.
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Place a portion of the onions on each bun bottom. Top with a tofu slice and a drizzle of peanut sauce. Serve with slaw (see note below) and extra peanut sauce and sriracha passed separately.
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NOTE
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There will be leftover peanut sauce so to make a quick slaw toss 4 cups of shredded cabbage and a grated carrot with a few tablespoons of the peanut sauce and a generous drizzle of fresh lime juice or rice wine vinegar.
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Put slaw on the burger and top them fairly liberally with sriracha. This burger has got a lot going for it: spicy, sweet, and crunchy.