Name: Tempura tofu steak burgers with coriander pesto
Total time: 1 h 15 min
Ingredients: 8 pieces of dried tofu; dried chipotle chillies, 1–2 to taste; 1 dried shiitake mushroom; 1 tsp black peppercorns; 3 garlic cloves; 100g of soy sauce, naturally brewed; 3 tbsp of cornflour; 3 tbsp of plain flour; 8 tbsp of water, approximately; 1 pinch of salt, large; freshly ground black pepper, plenty; olive oil, 1–2 tbsp; 4 garlic cloves; 1/2 lemon, juiced; 100g of fresh coriander, Asian, including stems and cleaned roots; 1/2 tsp flaky sea salt, or to taste; 8 tbsp of olive oil; 4 sourdough rolls, crusty, halved; 4 tbsp of mustard, (I used Dijon and wholegrain mixed together); 4 handfuls of lettuce; 1 avocado, ripe, peeled and sliced; 1 red onion, finely sliced into rings; mustard cress; mixed salad leaves, to serve

Tempura tofu steak burgers with coriander pesto

by Nancy Anne Harbord

Ingredients

Speciality Ingredients

8 pieces of dried tofu

Spices & Dried Herbs

dried chipotle chillies, 1–2 to taste
freshly ground black pepper, plenty
100g of fresh coriander, Asian, including stems and cleaned roots

Delicatessen

1 dried shiitake mushroom

Store Cupboard

1 tsp black peppercorns
100g of soy sauce, naturally brewed
3 tbsp of cornflour
3 tbsp of plain flour
1 pinch of salt, large
1/2 tsp flaky sea salt, or to taste
4 tbsp of mustard, (I used Dijon and wholegrain mixed together)

Beverages

8 tbsp of water, approximately

Oils & Vinegars

olive oil, 1–2 tbsp
8 tbsp of olive oil

Bakery

4 sourdough rolls, crusty, halved

Salad & Fresh Herbs

mustard cress
mixed salad leaves, to serve