Katsu tofu burger

Makes 4

The crispy tofu is incredible, but you don’t have to deep-fry it – baking works just as well. For the tofu — 4 tbsp cornflour

— 50g panko breadcrumbs — 4 tbsp plain flour

— 400g firm tofu, drained and

cut into 4 ‘steaks’

— 1 litre vegetable oil, if frying

For the curried ‘mayo’

— 6 tbsp creamy ‘mayonnaise’

(see box, opposite)

— 1 tsp curry powder

— ¼ tsp dried chilli powder — ¼ tsp black onion seeds — 2 tsp lemon juice

To serve

— 4 burger buns, toasted — 8 baby-gem lettuce leaves — pickled onion and

radish slices

— 3 spring onions, chopped — fresh coriander

Heat a deep-fat fryer to 170C or, if baking, preheat the oven to 180C/gas mark 4.

First up, prepare the tofu. Mix the cornflour in a bowl with enough water to make a thick, sticky paste. Put the breadcrumbs in a shallow bowl and the plain flour in another. Individually, dip each tofu steak first into the flour, then the cornflour paste (making sure it’s well covered), then finally coat in the breadcrumbs. Once all pieces are coated, set aside.

Mix together the mayo ingredients with a pinch of salt and prepare the burger garnishes.

To cook the burgers, carefully deep-fry in the oil until golden, then drain on kitchen paper and season. Alternatively, bake on a lined baking tray for 15 minutes.

Once the tofu is cooked, build your burger, with lashings of curried mayonnaise and plenty of the garnishes.