Prep Time
40 minCook Time
47 min + 2 hoursTotal Time
3 hours + 27 minServings
4Ingredients
2 Florida Grapefruit (1 sliced grapefruit and 1 grapefruit for the juice)
For the sauce
10 cl rice vinegar
200g sugar
1 clove garlic, peeled and degermed
1 tablespoon soy sauce
1 tablespoon chili flakes
3 teaspoons corn flour
For the marinated tofu
4 tofu steaks, approx. 130g each
4 tablespoons BBQ sauce
2 tablespoons cider vinegar
1 clove garlic, peeled and degermed
1 teaspoon dried oregano
Salt
To top the burgers
4 buns
1 sucrine salad
2 ripe avocados
1 red onion
Instruction
- Start by preparing the homemade sweet and sour sauce. Start by squeezing the juice from a grapefruit. Keep 2 or 3 tablespoons of grapefruit juice aside.
- Crush the garlic.
- In a saucepan, roast the chili flakes in a pan without fat to bring out their aromas, stirring for 3 minutes without stopping. Add the vinegar, sugar, garlic, soy sauce, and grapefruit juice.
- Boil the mixture to reduce and become syrupy for 4 minutes. Lower the heat.
- Mix the corn flour and grapefruit juice together, then return the mixture to the pan.
- Transfer the mixture to a jar and leave to cool. You can store it in the fridge for up to two weeks.
- Now it’s time to prepare the marinated tofu. Start by placing the tofu steaks between 2 sheets of kitchen paper. Place the steaks between two planks to apply pressure, and remove as much water as possible. Leave to stand for 30 minutes. Cook over low heat until all liquids have been absorbed.
- Meanwhile, prepare the marinade. Mix all the marinade ingredients with the crushed garlic and a pinch of salt. Pour the mixture into a freezer bag and place the steaks tightly in it. Place in a cool place and turn regularly.
- Move on to preparing the burgers. Lightly toast the buns in the pan, then toast the tofu with its marinade.
- Spoon the sauce onto the bottom bun, then add the lettuce, tofu, grapefruit, sliced avocado, and red onion slices.
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