
Hearty Beancurd Burger
Serves 4
Ingredients
- 8 slices Gardenia Low GI Nutri Multi-Grain Loaf
- 1 square of firm beancurd (tau kwa)
- 1 tbsp of garlic, chopped finely
- 1 tbsp of spring onions, chopped finely
- 2 strands of long beans, chopped into pieces of 1 cm
- 50 g of carrot, shredded
- 75 g of button mushrooms, roughly chopped
- 1 whole egg, beaten
- 1 tbsp of oyster sauce
- ¼ tsp of salt
- ½ tsp of sesame oil
- Ground pepper
- 3 tbsp of corn flour
- 2 tbsp of olive oil
- A few leaves of lettuce
- 2 tomatoes, thinly sliced


Method
- Squeeze beancurd to remove the excess water in it. Break beancurd into pieces with hands, use a fork if needed to mash it finely. Set aside.
- Heat 1 tsp of olive oil in non stick pan and sauté garlic and spring onions till fragrant.
- Add long beans and stir fry for about 2 mins, add mushrooms and carrots and stir fry till they are soften and remove from heat.
- Add this mixture to the mashed beancurd and mix thoroughly.
- Add the beaten whole egg, oyster sauce, salt, sesame oil, ground pepper and corn flour to mixture and mix thoroughly.
- Heat the remaining olive oil in non stick pan till pan is very hot, place ¼ portion of beancurd mixture into pan, shaping them into a square patty about the size slightly smaller than a slice of bread.
- Pan fry both sides till light brown.
- On a plate, place a slice of Gardenia Low GI Nutri Multi-Grain bread, followed by the beancurd patty, slices of tomato and lettuce. Cover with another slice of Gardenia Low GI Nutri Multi-Grain bread.
- Serve immediately.
Tip: For a more defined and firm beancurd patty, add another tablespoon of cornflour to the mixture before pan frying it.