The Satay Stack
Crispy Tofu Burger, Satay Inspired Sauce, Chips and Sambal Dressed Salad
Super indulgent and packed full of flavour, The Satay Stack is your favourite vegetarian burger brought to the next level.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
15 milliliter(s)
Rice Vinegar
30 grams
Sambal Paste
250 grams
Firm Tofu
(Contains Soya)
2 sachet(s)
Thai Style Spice Blend
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
180 milliliter(s)
Coconut Milk
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
25 grams
Ketjap Manis
(Contains Soya)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten)
50 grams
Baby Leaf Mix
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
½ tsp
Sugar for the Sauce
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, in a medium bowl, combine the rice vinegar and half the sambal. Season with salt and pepper. Set aside for now.
Drain the tofu and cut widthways into slices (3 per person). Pat dry with kitchen paper, then sprinkle over the Thai style spice blend and season with salt and pepper.
Crack the egg (see pantry for amount) into a large bowl and whisk with a fork.
Put the breadcrumbs into another large bowl and season with the salt (see pantry for amount) and pepper.
Dip the tofu into the egg, then the breadcrumbs, ensuring it's completely coated. Shake off the excess and transfer to a plate.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the tofu fries properly - heat for 2-3 mins before you add the tofu.
Once hot, carefully lay the tofu into the pan, reduce the heat to medium-high and fry until golden-brown, 4-6 mins each side. Adjust the heat if necessary.
Once cooked, transfer the tofu to a plate lined with kitchen paper.
Discard the oil from the tofu pan and wipe clean. Pop it back on medium-high heat with the coconut milk, peanut butter, ketjap manis, remaining sambal and the sugar for the sauce (see pantry for amount). Stir to combine.
Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.
Meanwhile, pop the burger buns into the oven to warm through, 2-3 mins.
Toss the baby leaves through the sambal dressing. TIP: Don't add the leaves too early or they'll go soggy.
When everything's ready, spread the bun bases with the mayonnaise (see pantry for amount). Add a handful of sambal salad and top with your crispy tofu, then drizzle over some satay sauce. Sandwich shut with the bun lids.
Serve your craft burgers with the fries and remaining salad alongside.
Pour any remaining satay sauce into a ramekin for dipping.
Enjoy!
