Makrut Lime & Sweet Chilli Glazed Tofu Burger
with Sesame Fries & Mango Mayo
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Lupin
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.
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
1 packet
Makrut Lime Leaves
1
Firm Tofu
(Contains: Soy May be present: Gluten, Peanuts, Sesame, Wheat)
1 packet
Mango Mayonnaise
Utensils
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. Cut potato into fries. Place on lined oven tray. ā¢ 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.
ā¢ Meanwhile, remove centre veins from makrut lime leaves, then very finely chop. Slice tomato into rounds. ā¢ Pat dry firm tofu with paper towel and slice lengthways to get 2 steaks per person. ā¢ 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!
ā¢ When fries have 5 minutes remaining, in a medium bowl, combine tofu, cornflour and the salt. ā¢ 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. ā¢ Add sweet chilli mixture, turning to coat, 1 minute.
ā¢ While tofu is cooking, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 3 minutes.
ā¢ Spread each bun with mango mayonnaise. ā¢ Top with makrut lime & sweet chilli glazed tofu, spooning over remaining glaze from pan. ā¢ Top with mixed salad leaves, tomato and burger bun top.
ā¢ Divide makrut lime & sweet chilli glazed tofu burger and sesame fries between plates. ā¢ Serve with any remaining mango mayo. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā The sweet chilli and makrut lime glaze was a highlight for many, with some noting the layered flavours worked really well together. Opinions on the tofu itself were mixed ā some loved it, while others found it bland or disappointing.
- Ease of prep:Ā Most found the dish straightforward to put together, with simple steps that came together without much fuss.
- Suggestions:Ā Several reviewers found the tofu too thick; slicing it thinner before cooking helps it cook more evenly and sit better in the bun. One reviewer noted that a full packet of sesame seeds on the chips was too much, so adjust to taste.
- Portions:Ā Some found the meal quite filling, while others felt the burger needed more ingredients to make it a satisfying serve.
