Tofu and shiitake burger with teriyaki sauce

Ingredients

For 1 serving

• Hamburger bun70 g
• Tofu130 g
• Shiitake mushrooms80 g
• Breadcrumbs15 g
• Teriyaki sauce1 tablespoon
• Spring onions1
• Napa cabbage40 g
• Sesame oil1 teaspoon

Contains: gluten, soy, sesame,

Method

1. Clean the shiitake mushrooms with a damp cloth, remove the tough stems and chop them finely; chop the spring onions too.
2. Heat the sesame oil in a frying pan over medium heat and sauté the mushrooms for 4 minutes, until they have released their water and are golden.
3. Drain the tofu, squeeze it in a tea towel to remove as much water as possible and mash it with a fork; mix it with the mushrooms, spring onions and breadcrumbs and shape into a compact patty.
4. Cook it in a non-stick pan over medium heat for 4 minutes per side, until golden; in the last minute pour in the teriyaki sauce and turn it, until glossy and glazed.
5. Wash the Chinese cabbage and cut it into strips; toast the cut sides of the burger bun for 1 minute and build with the cabbage and patty.