Peking-Style Hoisin Tofu Burger
with Sesame Fries, Pickled Cucumber & Creamy Slaw
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- Sesame
- May contain traces of allergens
- Almond
- Hazelnut
- Lupin
- Sesame
- Gluten
- Peanuts
- Wheat
Shake up burger night with this tangy hoisin pulled pork version that's bursting with Asian flavours. Tied together perfectly with creamy slaw, cucumber pickles and sesame fries, it's everything you didn't know you needed!
Ingredients
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Almond, Hazelnut, Lupin, Sesame)
1
Firm Tofu
(Contains: Soy May be present: Sesame, Gluten, Peanuts, Wheat)
1 packet
Shredded Cabbage Mix
1 packet
Hoisin Sauce
(Contains: Soy, Sesame)
1 packet
Potato Fries
1
Cucumber
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle over mixed sesame seeds, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice cucumber into rounds. • Cut tofu into 1cm pieces. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside. TIP: Slicing the cucumber very thinly helps it pickle faster!
• When the fries have 5 minutes remaining, heat a large frying pan on medium-high heat with a generous drizzle of olive oil. • When oil is hot, add tofu and cook, turning occasionally, until golden, 5-7 minutes. • Add hoisin sauce and the brown sugar, stirring, until reduced and sticky, 1-2 minutes. Season to taste. TIP: Add a splash of water if the filling looks dry!
• While tofu is cooking, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• In a second medium bowl, combine shredded cabbage mix and garlic aioli. Season with salt and pepper.
• Drain pickled cucumber. • Top buns with creamy slaw, hoisin tofu and some pickled cucumber. • Serve with sesame fries and remaining cucumbers. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found the tofu bland and lacking flavour absorption. Consider using a plant-based meat alternative for better sauce adherence.
- Ease of prep: Instructions for preparing the tofu were unclear without photos. Specify the number and thickness of tofu slices for clarity.
- Suggestions: Add carrot to the cabbage mix for a more varied slaw. Ensure mayonnaise is included as a supplied item, not a pantry staple.
- Leftovers: The generous portions provided extra tofu and salad for lunch the next day.
