Brighton Food Boy strikes again.
This time with this easy take on a burger using Tohu and topped with a super sticky gouchujang sauce.

Mouthwatering flavours and 100% plantbased deliciousness.

everything you need

GOCHUJANG SAUCE

1 garlic clove, mince
1 tbsp sesame seeds, toasted
1 tbsp toasted sesame oil
1 tbsp maple syrup
1 tbsp ketchup
1ó tbsp rice vinegar
2-3 tbsp Gochujang paste (depending how hot you want it)

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SEASONED CORNFLOUR
1 tbsp fine sea salt
1 tbsp Szechuan peppercorns, crushed
4 tbsp cornflour

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PICKLED CARROT
1 carrot, grated
50ml rice vinegar
2 tsp sugar

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OTHER STUFF
Vegan brioche bun
Vegan mayo
Shredded gem lettuce
Beef tomato
Crispy Tohu
Applewood Vegan Smoky Cheese (2 slices)
Oil for frying

Step 1

For the carrot pickle, dissolve the sugar into the vinegar in a pan on a low heat, then remove from the heat.
Grate the carrot into a small bowl.
Pour the pickling liquor over the carrot and mix. Set aside.
Shred the gem lettuce and slice your beef tomato. Set aside.

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Step 2

Mix all of the sauce ingredients together in a bowl.
Transfer to a pan on a medium heat for 5-10 mins, so it reduces to a sticky, jammy consistency.
Remove from the heat and set aside.

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Step 3

Put a small pan on a medium-hot heat and add oil (sunflower or other flavourless oil) to a depth of 1-2cm.
Mix the ingredients for the seasoned cornflour together.
Cut a block of Fu Fighters Tohu in half, lengthways and drop into the seasoned flour, making sure all sides are well coated.

Once the oil is hot, carefully lower the Tohu in. Flip after a couple of minutes and keep an eye on it. You want all sides of the Tohu to be golden and crispy. Once crispy, remove the Tohu from the oil and place on a baking tray.
Fold two slices of Applewood Vegan Smoky Cheese in half, lay one on top of each slice of Tohu, and place under a hot grill to melt the cheese.

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Step 4

On the same baking tray, toast your burger buns.

Now you’re ready to assemble!

Stack your burger in the following order:
Vegan mayo, Shredded gem lettuce, Beef tomato (1-2 slices), Crispy Tohu topped with melted Applewood Vegan Smoky Cheese, Gochujang sauce (1-2tbsp), Pickled carrot (1-2tbsp, no liquid).

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Tohu Burger

Born in Malaysia, Gary spent his childhood between Oman, Malaysia and the UK before settling in Brighton.

Running his own web design business for the last 10 years, he has always had a passion for food, and blogs about the Brighton & Hove food scene in his spare time. You’ll find him on Instagram as @brightonfoodboy and his website brightonfoodboy.com is full of great recommendations on where to eat, and more importantly, what to order.

He recently launched his own food brand called Yumlah, producing small batches of Acar (ah-char) – a Malaysian vegetable pickle from his grandma’s family recipe, which he makes at the Plant Stories Kitchen.

Gary-Simmons