Korean-style Hodo Soy tofu burgers with kimchi slaw
Vegetarian, Dairy Free
True kimchi, the spicy Korean pickle, can ferment for months—traditionally in jars stored underground. But Chef Justine’s quick kimchi comes together in minutes, to add bite to Hodo Soy tofu burgers. Gojuchang mayonnaise, blended with the subtly sweet Korean chile paste, adds mild heat and richness.
- ¼ pound Napa cabbage
- Fresh ginger
- 1 to 2 garlic cloves
- Kimchi marinade (rice vinegar - maple syrup)
- ½ teaspoon Oaktown Spice Shop kimchi chile flakes (optional)
- 4 scallions
- 2 Hodo Soy tofu burgers
- 2 whole wheat buns
- 6 ounces tomatoes
- 1 avocado
- Gochujang mayonnaise (mayonnaise - gochujang)
Make the kimchi
- Cut the cabbage into 1-inch-thick strips.
- Peel and grate the ginger.
- Finely chop the garlic.
Cook the scallions
- Trim the root ends from the scallions; cut the scallions into 2-inch pieces.
Cook the burgers; toast the buns
Add the buns to the pan, cut sides down, and cook until lightly toasted, 1 to 2 minutes. While the burgers cook, prep the garnishes.
Prep the garnishes
- Core the tomatoes and slice them ¼ inch thick.
- Cut the avocado in half; remove the pit, scoop out the flesh, and cut it into ¼-inch-thick slices.
Nutrition per serving: Calories: 670, Protein: 21 g, Total Fat: 45 g, Monounsaturated Fat: 29 g, Polyunsaturated Fat: 8.5 g, Saturated Fat: 6 g, Cholesterol: 5 mg, Carbohydrates: 55 g, Fiber: 18 g, Added Sugar: 8 g, Sodium: 800 mg
Contains: soy, wheat, eggs