Chilli Jam-Glazed Tofu Burger
with Sesame Fries & Sriracha Mayo
Got a hunger for a burger but you’re looking for something veggalicious, we understand and that’s why you won’t go wrong with a tofu pattie between two buns. There’s the chilli jam glaze to run over the tofu and sriracha mayo to bring in those classic burger tastes. It’s also perfect for dipping sesame fries in!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
½ sachet
sesame seeds
(Contains Sesame; )
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains Egg; )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1 sachet
Southeast Asian Spice Blend
½ packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
½ packet
Chilli Jam
(Contains Sulphites; )
2
Butter Burger Buns
(Contains Egg, Gluten, Milk, Soy; May be present Peanut, Tree Nuts, Sulphites, Sesame. )
1 bag
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
½
lemon
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place potato and sesame seeds (see ingredients) on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, roughly chop baby spinach leaves. Slice lemon into wedges. • In a small bowl, combine mayonnaise and sriracha. Set aside.
• When the fries have 15 minutes remaining, slice firm tofu in half lengthways to get 1 steak per person. Pat tofu dry with paper towel. • In a medium bowl, combine tofu, Southeast Asian spice blend and a drizzle of olive oil. • In a second medium bowl, combine cornflour (see ingredients) and a pinch of salt. Coat tofu in cornflour, then dust off excess cornflour. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook tofu, until golden 3-4 minutes each side.
• Remove pan from heat, then add chilli jam (see ingredients) and gently turn to coat.
• Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a third medium bowl, combine shredded cabbage mix, baby spinach, a squeeze of lemon juice and a drizzle of olive oil. Season.
• Spread bases of burger buns with sriracha mayo. • Top with chilli jam-glazed tofu and slaw. • Serve with sesame fries, garlic aioli and any remaining slaw and lemon wedges. Enjoy!