Korean Fried Tofoo (KFT) Burgers
Korean Fried Tofoo (KFT) Burgers - Crispy Tofoo slices in spicy Sriracha batter, served with quick pickled cucumber and Korean sauce. Perfect plant-based dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tofoo.co.uk.
Cooking tools:
- Pan
- Stove
- Peeler
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Kitchen scale
- Spatula
- Paper towel
- Griddle
- Colander
- Plate
- Tongs
Ingredients
- 1/2 cucumber, peeled into ribbons
- 250ml white wine vinegar
- 1 tsp turmeric
- 1 pack of Tofoo Sriracha, cut into 4 long slabs
- 100g plain flour
- 100ml oat or cashew milk
- 60g panko breadcrumbs
- 300ml vegetable oil
- 3 tbsp Sriracha sauce
- 3 tbsp tomato ketchup
- 2 tbsp dark brown sugar
- 2 tbsp soy sauce
- 2 tsp ginger, grated
- 2 garlic cloves, minced
- Brioche buns or vegan alternative
- 1/4 white cabbage, shredded
- 75g vegan mayonnaise
- 1 tbsp sesame oil
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