Heat the oven to 425ºF.

• Scrub the potatoes; cut them in half lengthwise, then cut each half lengthwise into ¼-inch-thick slices. Rinse the potato slices under cold water to remove excess starch. Pat dry with a paper towel.

On a sheet pan, toss the potato slices with 1 to 2 tablespoons oil and season with salt. Spread in an even layer and roast, turning once halfway through, until golden brown and starting to crisp, 20 to 25 minutes.
While the potatoes roast, prepare the rest of the meal.

In a large frying pan over medium heat, toast the black sesame seeds, stirring often, until fragrant and lightly toasted, 2 to 3 minutes. Transfer to a plate to cool. Set the pan aside for the burgers.

• Scrape off any seeds from the roasted red peppers; cut the peppers into ¼-inch-wide strips. Set aside for serving.

In a medium bowl, stir together the carrots, slaw dressing, and sesame seeds. Season to taste with salt and pepper.

In the same pan used for the sesame seeds, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the tofu burgers and cook until lightly browned and heated through, 2 to 3 minutes per side. Transfer the burgers to a paper-towel-lined plate to drain. Do not clean the pan.
Place the buns, cut sides down, in the pan and cook until lightly toasted, 1 to 2 minutes (or warm them in the oven).

Place the bun bottoms, cut sides up, on a work surface and place the burgers on the buns. Slather with as much sweet chile mayonnaise as you like and top with the peppers, carrot slaw, and pea shoots. Close with the bun tops.

Transfer the burgers to individual plates and serve with the oven fries.

Kids can!

• Pat dry and season the potatoes.
• Stir together the slaw.
• Separate the buns for toasting.
• Assemble their burgers.
• Help clean up.