Yuzu Tofu Burger With Spiced Potatoes & Cucumber

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Drain your tofu, pat it dry with kitchen paper and tear it into large chunks, combine the torn tofu with your soy sauce, half your shichimi togarashi (you'll use the rest later!), your ground smoked paprika, umami seasoning, cornflour and a pinch of salt and give it a good mix up – this is your coated tofu

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat, once hot, add the coated tofu to the pan and cook for 8-10 min or until golden – this is your crispy tofu

While the tofu is cooking, chop your waxy potatoes into bite-sized pieces and add them to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Slice half your cucumber into 4 slices per person

Bash the remaining cucumber with a rolling pin, then chop it into large, bite-sized pieces

Wash your salad, then pat dry with kitchen paper

Combine your yuzu dressing with your mayo in a small bowl with half your white wine vinegar (you'll use the rest later!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your yuzu sauce

Slice your brioche bun[s] in half (if required!)

Heat a large, wide-based pan (preferably non-stick) over a medium heat and add the brioche halves, cut-side down, and cook for 2-3 min or until toasted

Once the potatoes are tender, add the remaining shichimi togarashi with a knob of butter and a pinch of salt

Give everything a good mix up until the butter has melted – these are your togarashi potatoes