Vegan Ginger Tofu Burger with Asian Slaw

Method

1. Fold towel over tofu patty and press firmly to remove excess moisture.
2. Combine soy milk and half the soy sauce in a baking dish. Place tofu patty in soy mixture and let sit for 10 mins, flipping occasionally.
3. In a separate dish combine the flour, cornstarch, paprika, half the garlic powder, onion powder, fresh ginger, salt & black pepper.
4. Heat ½ inch of oil in a large high-sided pan over medium-high until the temperature registers 350 F.
5. Dip the tofu in the flour mixture, turning to coat, dip back in the soy marinade and then re-dip into the flour to thoroughly coat. Carefully lay the tofu patty into the hot oil and cook, turning occasionally until crispy & golden, about 5-7 minutes.
6. Make Asian slaw; in a large bowl, combine the cabbage, red chili, carrot, and spring onions. Mix in the remaining half of soy sauce, rice vinegar and sweet chilli sauce.
7. Make sriracha mayo; in a small bowl, combine the Vegan mayo, sriracha, 1tsp of lemon juice and remaining garlic powder.
8. Toast the burger bun lid and bottom.
9. Assemble the burger; spread the sriracha mayo over the bottom of the toasted bun. Next top with the tofu patty, then the Asian slaw. Finally top with the toasted burger lid.