I came up with this recipe when I wanted my Hawaiian burger. I had already gone plant-based so, meat was out of the question. So I adapted my original recipe to suit my needs and have never gone back. It packs a lot of flavors and is super delicious.
It is an incredible spin on the Hawaiian burger indeed.
2 cloves garlic, minced
2 tbsp chili powder
1/4 tsp red pepper flakes
3/4 cup organic pineapple juice
1/3 cup soy sauce
1/4 cup brown sugar
1/4 cup water
1 1/2 tbsp olive oil
1/2 tsp sesame oil
2 tbsp cornstarch or arrowroot flour
1 block pressed extra firm tofu ( cut into 1/2 in thick slices)
- In a large bowl combine the garlic, chili powder, red pepper flakes, pineapple juice, soy sauce, water, brown sugar, and both oils. Whisk together until well combined and the sugar is dissolved.
- Add the tofu slices and toss to coat evenly. Let the tofu marinate for about 1 hour.
- Preheat your oven to 425*
- Place the tofu slices on a Silpat lined sheet pan in an even layer. Cook for about 12 minutes on one side until golden then flip the tofu over and cook for another 10-12 minutes or until golden brown. Remove and set aside.
- In a saucepan pour the sauce in and add the cornstarch and whisk together until the cornstarch is dissolved. Turn the heat to medium-low and cook until thick. This takes about 10 minutes. Let the sauce sit for about 10 minutes before brushing over the tofu or you can dip the tofu into the sauce.
- Place the tofu on a bun and add your desired toppings. I like to add butter lettuce and tomato, pineapple slice and grilled veggies.
I like to serve with sweet potato fries. However, you serve these little burgers they will be a big hit.