Nut-Free Satay Burger

Serves: 2 burgers

Prep & Cook: 20 minutes

Crispy panko-coated tofu, crunchy cucumber, quick pickled carrot and plenty of creamy satay sauce, all piled into a soft burger bun.

Ingredients

TC Nut-Free Satay Sachet

200ml

Coconut cream

300g

Extra firm tofu

80g

Panko breadcrumbs

80g

Plain flour + 125ml water

Pickles

1 carrot, 1 red chilli, 1 tsp sugar, 1 tsp salt

2 tbsp

Rice vinegar

Assemble

Burger bun, cucumber, sriracha

Add TC Nut-Free Satay sachet into a pan with the coconut cream and heat through mixing for 1 minute, set aside to cool.

Cut the carrot into matchsticks and slice the chilli thinly.

Add the salt, sugar and vinegar into a jug and add 150ml boiling water.

Pour the pickling liquid into the veggies and set aside.

Cut the tofu into think slices and coat in flour.

Add the water to the remaining flour to make a batter and coat the tofu into the batter and then the breadcrumbs.

Fry the tofu until golden.

Assemble like so- bottom bun, cucumber, carrot, tofu, sauce, tofu, sauce, chilli’s, sriracha, top bun!

Leave out the chilli and sriracha for a milder, kid-friendly version.

In this recipe

$12.00

Premium roasted peanuts with authentic satay seasoning. Perfect for adding rich, nutty flavor to your favorite Asian recipes.

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