Makrut Lime & Sweet Chilli Glazed Tofu Burger
with Sesame Fries & Mango Mayo
We were getting sick and tired of the same standard burger combinations so we decided to throw the rulebook out the window when inspiration struck! Pair tofu with a makrut lime and sweet chilli glaze all whilst the fries crisp up in the oven. Now, this is a new match made in heaven.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Hazelnut, Sesame, Lupin.)
1 packet
Sweet Chilli Sauce
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
2
Potato
1
Tomato
Makrut Lime Leaves
1
Firm Tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
1 packet
Mango Mayonnaise
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Place on lined oven tray. • Drizzle with olive oil, season with salt, sprinkle over mixed sesame seeds and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, remove centre veins from makrut lime leaves, then very finely chop. Slice tomato into rounds. • Pat dry firm tofu with paper towel and slice lengthways to get 2 steaks per person. • In a small bowl, combine sweet chilli sauce, makrut lime leaves, the soy sauce and vinegar.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
• When fries have 5 minutes remaining, in a medium bowl, combine tofu, cornflour and the salt. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When the oil is hot, shake excess flour off the tofu and cook, 2 minutes each side. • Add sweet chilli mixture, turning to coat, 1 minute.
• While tofu is cooking, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 3 minutes.
• Spread each bun with mango mayonnaise. • Top with makrut lime & sweet chilli glazed tofu, spooning over remaining glaze from pan. • Top with mixed salad leaves, tomato and burger bun top.
• Divide makrut lime & sweet chilli glazed tofu burger and sesame fries between plates. • Serve with any remaining mango mayo. Enjoy!
