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Adam Liaw's tofu burger

Preparation time
20 mins, plus 1 hour resting
Cooking time
10 Minutes



  • 75ml sake (or substitute vodka or very dry white wine)
  • 75ml mirin (or substitute sweet Riesling)
  • ¼ tsp caster sugar
  • 150ml light soy sauce
  • 1 piece kombu (or substitute a dash of Thai or Vietnamese fish sauce)
  • 1 handful bonito flakes
  • 75ml lemon juice, freshly squeezed (roughly 1 large lemon)

Tofu Burger

  • 400g minced beef (fatty mince preferred)
  • 300g firm tofu
  • ½ onion
  • 1 egg
  • Salt and pepper
  • A pinch of nutmeg
  • 2 tbsp sake (or substitute vodka or very dry white wine)
  • Grated daikon, to serve
  • Sliced spring onions, to serve
  • Dried chili threads (ito-tougarashi, sil-kochu), to serve


  1. For the ponzu, bring the sake, mirin and sugar to the boil in a small saucepan and simmer for 1 minute. Add in the soy sauce and return to the boil. Remove from the heat and stir through the lemon juice, add in the kombu and the bonito flakes. Allow to stand for 1 hour, strain to remove any lemon pulp or seeds, transfer to a container until ready to use.
  2. For the hamburger, first press the tofu between two layers of kitchen paper and weight it with a heavy plate. Allow to press for about 20 minutes. Mix together the tofu with the remaining hamburger ingredients and season well with salt and pepper. Refrigerate for 1 hour and then form into patties.
  3. Heat 2 tbsp of oil in a lidded frypan, add the hamburger and fry until well browned on one side. Flip the hamburger and fry for a minute or two, then add in the sake (or use chicken stock or water) and cover for 2–3 minutes until the hamburgers are cooked through.
  4. Grate the radish and squeeze out excess moisture. Top the hamburger with the radish, spring onion and ito-tougarashi. Dress with the ponzu and serve.
Preparation time
20 mins, plus 1 hour resting
Cooking time
10 Minutes


Two Blues Sauvignon Blanc 2014
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