Grill-Side Katsu Burger with Wasabi Mayo
Serves 2
Bring your favourite Japanese-style dish to the barbecue, with this tender and crispy tofu burger. The smooth katsu sauce coats the grilled tofu, before it is tossed in golden, crisp panko breadcrumbs. Some of this recipe is precooked on the hob, some of it is grilled on the BBQ, but it is assembled at the grill side for a speedy and satisfying burger when you're ready to eat it. Serve with plenty of quick pink pickles and a wedge of charred lime, if you like.
For the katsu sauce:
• 1 tbsp sunflower oil
• 1 onion, roughly chopped
• 1 carrot, peeled and roughly chopped • 2cm (¾-in) piece of ginger, peeled and roughly chopped
• 2 garlic cloves, sliced
• 1 tbsp mild curry powder
• 1 x 400ml (14fl oz) can full-fat coconut milk • 2 tsp maple syrup
• 2 tsp soy sauce
• 1 tsp cornflour (cornstarch)
For the wasabi mayo:
• 1 tbsp vegan mayonnaise • 1 tsp wasabi paste
For the burgers:
• 6 tbsp panko breadcrumbs
• 280g (9oz) block pre-pressed extra-firm tofu, blotted of excess moisture, sliced horizontally into 2 pieces
• 1 tbsp sunflower oil
• 2 sesame topped burger buns
(ensure vegan)
1 Start by making the katsu sauce. Heat the oil, onion and carrot in a pan over a medium heat on the hob for 3-4 minutes until they begin to soften. Add the ginger, garlic and curry powder and cook for a further 2 minutes. Pour in the coconut milk, maple syrup and soy sauce, then cook for 15 minutes.
2 Ladle or pour into a high-powered jug blender and blitz until completely smooth. Pour the sauce back into the pan. Mix the cornflour with 2 tablespoons water, then whisk and cook over a medium heat for 10 minutes until thickened and smooth. Set aside in a large bowl.
3 Next prepare the wasabi mayo.
In a bowl, whisk together the vegan mayonnaise and wasabi paste until combined. Set aside.
4 Add the panko breadcrumbs to a dry pan on the hob and toast for 2-3 minutes, or until lightly golden, tossing frequently to avoid burning. Encourage even toasting by having a flat layer of breadcrumbs in the pan. Remove from the heat when lightly golden and set aside on a plate.
5 Ensure that BBQ cooking temperature is at medium-high heat.
6 Brush the tofu pieces with oil. Place on the hot grill for 4-5 minutes, then flip to cook the other side until golden and firm.
7 Remove the cooked tofu from the grill and dip into the katsu sauce, covering all areas. Shake off any excess, then press the coated tofu into the golden panko breadcrumbs. Carefully place back onto the grill for up to 30 seconds to heat through.
8 Lightly toast the bread buns for a few seconds, then place the burgers inside them. Spoon in the wasabi mayo and top with pink pickles.