For some reason I had completely forgotten about this series.
Yeah, I’m confused. Burgers are my life. I eat them all the time, so I honestly do not understand how I could forget about this fantastic excuse to make them again and again.
Anyways, today it’s time to take the series to East Asia. And it’s gonna be extremely delicious. Listen to this: sticky sweet lemongrass tofu and hot wasabi mayo.
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The lemongrass tofu
• 200 grams of firm tofu
• 2 tablespoons freshly minced lemongrass
• 1 teaspoon freshly minced or grated ginger
• 4 tablespoons olive oil / or sesame oil
• 4 tablespoons real maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon lemon pepper
• 1 teaspoon soy sauce
The wasabi mayo
• 3 tablespoons mayonnaise
• 2 teaspoons wasabi powder or paste
• Two sesame burger buns
• Lots of pea shoots or alfalfa sprouts
• Drain the tofu and press between a few pieces of kitchen roll.
• Whisk together the lemongrass, ginger, oil, maple, vinegar, pepper and soy sauce.
• Slice the tofu and place in the marinade. Let it soak up the marinade for 10 minutes.
• In the meantime, mix up the mayo. Add the wasabi as you go to adjust the flavour to your preference.
• Heat up a skillet on a medium high heat. Add a bit of olive oil to the pan and place the tofu slices onto it. Leave little bits of ginger and lemongrass behind. When all the tofu is out of the marinade, pour it through a little sieve or strainer. Discard the chunks and keep the pure marinade to gradually pour over the tofu on the pan.
• Cook for 3-5 minutes on each side.
• Toast two burger buns, smear lots of wasabi mayo on both sides, place a few slices on tofu and lots of pea shoots. Enjoy!
Remember to share your #milkingalmonds creations with me on Instagram by using the hashtag. It’s kind of my favourite thing.