Glazed Tofu Slaw Buns
- 34 min
- β β¬3.37
- 2 servings
- Easy
firm tofu, carrots, and cucumber: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- stove
Prepare
Grate the carrot
Grate the carrot, cut the cucumber into thin batons and finely shred the cabbage. Massage firmly with the cider vinegar and leave for 10 minutes.
Cook
Slice the tofu
Pat the tofu dry and slice lengthways into 8 thin slabs. Finely chop the garlic and ginger.
Crisp the tofu
Heat the oil in a large frying pan over medium-high heat. Cook the tofu in one layer for 4β5 minutes per side until golden.
Mix the soy sauce
Mix the soy sauce, maple syrup, garlic and ginger, add to the tofu and turn for 1β2 minutes until the slices are glossy.
Toast the rolls
Split the burger buns lengthways and toast the cut sides in the pan for 2β3 minutes. Spread both sides lightly with soy yogurt.
Finish
Squeeze excess liquid from the slaw
Squeeze excess liquid from the slaw. Fill the burger buns with glazed tofu and crunchy slaw, cut in half and serve immediately.
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