KOREAN BARBECUE TOFU BURGERS

Ingredients
For the Korean Barbecue Sauce:
1/4 cup gochujang
2 tablespoons maple syrup
2 tablespoons rice vinegar
1 garlic clove, minced
For the Tofu Burgers:
1 cup rolled oats
7 ounces extra firm tofu, half of a 14 ounce block, drained
1/2 cup chopped walnuts
1 cup chopped red onion
3 garlic cloves, minced
3-4 tablespoons gochujang, to taste
1 1/2 teaspoons maple syrup
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 cup sesame seeds
Vegetable oil, for grilling
For Serving:
4 burger buns
Lettuce
Vegan mayo
Vegan kimchi

Instructions

1. Make the Korean barbecue sauce first by stirring all ingredients together in a small bowl. Set aside.
2. To make the burgers, first place the oats into the bowl of a food processor fitted with an S-blade. Blend to until very finely ground. Break the tofu into a few chunks and add it to the bowl, along with the walnuts, onion, garlic, gochujang, maple syrup, soy sauce, and sesame oil. Pulse until all ingredients are finely chopped and well incorporated. Shape the mixture into 4 patties.
3. Place the sesame seeds onto a plate. Coat the bottom of a medium skillet with oil and place it over medium heat. When the oil is hot, grab a patty and roll it gently in the sesame seeds to coat, then transfer it to the skillet. Repeat for as many burgers as will fit into the skillet. Cook for about 6-7 minutes on each side, until lightly browned. Repeat until all of the patties are cooked, adding oil to the skillet as needed between batches.
4. Slather the buns with vegan mayo and stuff them with the patties. Top with Korean barbecue sauce, kimchi, lettuce, and any other toppings you like. Serve.

FULL RECIPES

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