Thai Basil Tofu Burgers with Sweet Chili Sauce

Name: Thai Basil Tofu Burgers with Sweet Chili Sauce
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 14 oz block (397 g) extra-firm tofu, drained, pressed 20 minutes, then crumbled into small pea-size pieces; 4 oz (115 g) green beans, trimmed and finely chopped into ¼-inch pieces; 3 whole (45 g) scallions, thinly sliced, white and green parts kept separate; 3 cloves (10 g) garlic, minced; 1 tbsp (6 g) fresh ginger, peeled and finely grated; 1 cup, packed (25 g) Thai basil leaves, stems removed, leaves finely chopped; 1 tbsp (16 g) Thai red curry paste; 1 tbsp (15 ml) soy sauce; 2 whole (130 g) limes, zest 1 lime finely (about 1 tsp), then juice both limes (about 3 tbsp / 45 ml juice total); 1 whole (50 g) large egg, lightly beaten; ¾ cup (45 g) panko breadcrumbs; 1 tbsp (8 g) cornstarch; 4 tbsp (60 ml) neutral oil (such as avocado or canola), divided: 1 tbsp for the vegetables, 3 tbsp for frying; ¼ cup (60 ml) Thai sweet chili sauce; 3 tbsp (45 g) mayonnaise (vegan if preferred); 1 tsp (5 ml) sriracha (optional); 4 whole (240 g) burger buns, split; ½ medium (100 g) cucumber, thinly sliced into rounds or ribbons; 4 leaves (40 g) butter lettuce leaves, washed and dried; ½ cup (10 g) Thai basil leaves, whole small leaves, for topping

From the MyKitchenBank Kitchen

Crisp-edged pan-fried tofu patties packed with Thai basil, finely chopped green beans, ginger and red curry paste, piled onto toasted buns with cool cucumber and a tangy sweet chili–lime mayo.

Prep: 25 min
Cook: 18 min
Wait: 40 min
Total: 1 hr 23 min
Makes: 4 burgers

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the patties
14 oz block (397 g) extra-firm tofu, drained, pressed 20 minutes, then crumbled into small pea-size pieces
4 oz (115 g) green beans, trimmed and finely chopped into ¼-inch pieces
3 whole (45 g) scallions, thinly sliced, white and green parts kept separate
3 cloves (10 g) garlic, minced
1 tbsp (6 g) fresh ginger, peeled and finely grated
1 cup, packed (25 g) Thai basil leaves, stems removed, leaves finely chopped
1 tbsp (16 g) Thai red curry paste
1 tbsp (15 ml) soy sauce
2 whole (130 g) limes, zest 1 lime finely (about 1 tsp), then juice both limes (about 3 tbsp / 45 ml juice total)
1 whole (50 g) large egg, lightly beaten
¾ cup (45 g) panko breadcrumbs
1 tbsp (8 g) cornstarch
4 tbsp (60 ml) neutral oil (such as avocado or canola), divided: 1 tbsp for the vegetables, 3 tbsp for frying
For the sauce
¼ cup (60 ml) Thai sweet chili sauce
3 tbsp (45 g) mayonnaise (vegan if preferred)
1 tsp (5 ml) sriracha (optional)
To serve
4 whole (240 g) burger buns, split
½ medium (100 g) cucumber, thinly sliced into rounds or ribbons
4 leaves (40 g) butter lettuce leaves, washed and dried
½ cup (10 g) Thai basil leaves, whole small leaves, for topping

Equipment (6)

12-inch (30 cm) nonstick or well-seasoned cast-iron skillet
Large rimmed plate or baking sheet lined with parchment paper
Clean kitchen towels or paper towels, plus a heavy pan or books for pressing
Large mixing bowl
Wide thin spatula
Instant-read thermometer

Steps

Before you start

Plan on 40 minutes of passive time: 20 minutes to press the tofu and 20 minutes to chill the patties. The chilling is what keeps them from falling apart in the pan.
Use extra-firm tofu (not silken or soft). Drain it before you start.
Thai basil has a anise-like, peppery flavor. If you can't find it, see the substitutions, but don't skip the herb entirely.
Check your red curry paste label: some brands contain shrimp paste, so choose a vegetarian one if needed.

1
Press the tofu
- Drain the tofu and wrap the block in a clean kitchen towel or several layers of paper towels.
- Set it on a plate, place a heavy skillet or a few books on top, and press for 20 minutes, replacing the towel once if it is soaked.
+ Show details− Hide details
Ready when: The towel is damp and the tofu feels noticeably firmer and drier
Tip: Wet tofu is the number one cause of crumbly patties, so don't skip pressing.
2
Prep the vegetables
- While the tofu presses, trim and finely chop the green beans into ¼-inch pieces.
- Slice the scallions, keeping whites and greens separate.
- Mince the garlic, grate the ginger, chop the Thai basil, zest 1 lime, then juice both limes.
+ Show details− Hide details
Ready when: Green beans are no larger than ¼ inch so they cook through and don't poke out of the patties
3
Soften the aromatics
- Heat 1 tbsp oil in the 12-inch skillet over medium heat.
- Add the green beans, scallion whites, garlic and ginger.
- Cook, stirring often, for 2 to 3 minutes.
- Scrape into a large mixing bowl and let cool for 5 minutes.
- Wipe the skillet clean.
+ Show details− Hide details
Ready when: Green beans turn bright green and slightly tender, and the garlic smells fragrant but is not browned
Tip: Reduce the heat if the garlic starts to brown; it turns bitter.
4
Mix the patty base
- Crumble the pressed tofu into the bowl with your fingers into small pea-size pieces.
- Add the chopped basil, scallion greens, curry paste, soy sauce, lime zest, 1 tbsp of the lime juice, egg, panko and cornstarch.
- Mix with a spatula or your hands for about 1 minute.
+ Show details− Hide details
Ready when: A handful pinched together holds its shape and looks evenly speckled with green
Tip: Don't mash into a paste; some texture makes a better burger.
5
Shape and chill
- Divide the mixture into 4 equal portions (about 150 g each).
- Pack firmly and shape into patties about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick.
- Place on a parchment-lined plate and refrigerate for 20 minutes.
+ Show details− Hide details
Ready when: Patties feel firm and hold together when gently lifted
Tip: Wet your hands slightly to stop the mixture sticking to your fingers.
6
Make the sauce
- While the patties chill, stir the sweet chili sauce, mayonnaise, 2 tsp of the remaining lime juice and the sriracha (if using) together in a small bowl.
- Taste and add a little more lime juice if you want it tangier.
- Refrigerate until serving.
+ Show details− Hide details
Ready when: Sauce is smooth, pale orange and spoonable
7
Fry the first patties
- Heat 1½ tbsp of the frying oil in the clean 12-inch skillet over medium heat for 1 to 2 minutes until shimmering.
- Add 2 patties and cook without moving them for 4 to 5 minutes, until the underside is deep golden brown and releases easily.
- Flip carefully with a wide spatula and cook another 4 minutes.
+ Show details− Hide details
Ready when: Both sides are deep golden and crisp, and the center reaches 160°F (71°C) on an instant-read thermometer
Tip: Resist pressing or moving the patties early; they need time to form a crust before flipping.
8
Fry the second batch
- Transfer the first two patties to a plate and tent loosely with foil.
- Wipe out any dark bits, add the remaining 1½ tbsp oil, and fry the other 2 patties the same way, 4 to 5 minutes on the first side and 4 minutes on the second.
+ Show details− Hide details
Ready when: Deep golden crust on both sides and 160°F (71°C) in the center
9
Toast the buns
- Wipe the skillet and place the split buns cut side down over medium heat for 1 to 2 minutes, until lightly golden.
+ Show details− Hide details
Ready when: Cut sides are golden and slightly crisp
Tip: Toasting creates a barrier so the sauce doesn't make the bun soggy.
10
Assemble and serve
- Spread sauce on both halves of each bun.
- Layer the bottom with a lettuce leaf, a patty, cucumber slices and a few whole Thai basil leaves.
- Add an extra spoonful of sauce, cap with the top bun, and serve right away.
+ Show details− Hide details
Tip: Serve immediately; the patties are crispest in the first 10 minutes.

Good to know

Tips

Crumble the tofu rather than mashing it; small pieces give texture and help the patties brown.
Cook at medium, not high: the sugar in the curry paste and the lime can scorch before the middle is hot.
If the mixture feels wet after mixing, add 1 to 2 tbsp more panko; if crumbly, add 1 tsp water or a splash of sweet chili sauce.
Serve any leftover sauce as a dip for fries or spring rolls.

Make ahead

"Shape the patties up to 24 hours ahead, separate with parchment, cover and refrigerate. Mix the sauce up to 3 days ahead. Fry just before serving."

Storage & reheating

"Cooked patties keep in an airtight container in the fridge for up to 4 days; sauce keeps up to 5 days. Do not leave patties at room temperature longer than 2 hours. Freeze cooked patties, separated by parchment, for up to 2 months. Reheat from fridge or thawed in a 375°F (190°C) oven for 10 to 12 minutes, or in a lightly oiled skillet over medium heat for 3 minutes per side, until hot throughout (165°F / 74°C)."

Substitutions

Thai basil leaves → Regular basil plus 1 tbsp chopped fresh mint. Gives a similar fresh, slightly sweet-peppery flavor, though without the anise note.
large egg → 1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes. Makes the burgers vegan (also use vegan mayo); patties will be a little more delicate, so chill the full 20 minutes and flip gently. The 160°F egg temperature no longer applies.
panko breadcrumbs → Gluten-free breadcrumbs or rolled oats pulsed briefly. Use gluten-free buns and tamari in place of soy sauce for a gluten-free version.
green beans → Finely chopped snow peas or zucchini (squeezed dry). Zucchini holds extra water, so squeeze it well in a towel before using.