Tempura Tofu Burger w/ Chili Satay Sauce

This vegetarian recipe is a recreation of a Kiwi Classic, the “Holier than Thou” burger from Queenstown’s world renowned Fergburger restaurant. If you have ever been to beautiful Queenstown, on the south island of New Zealand, chances are you heard of Fergburger, they have an awesome reputation for freshness, size and sheer deliciousness and let me tell you, it is justified.

They have two great veggie burgers on their menu the “Bun Laden” an awesome falafel burger and their tempura tofu burger “Holier than Thou”. I may have mentioned before we love a good burger in our household, him especially, so looking for something new to try I was keen to add a tempura tofu burger to our menu too.

I have included in the recipe a satay sauce that really adds to the flavour of the burger, so much better than store brought. Choose big fresh buns and crisp salad to accompany the tofu and satay sauce. Serve with chips or on its own for a truly delicious vegetarian burger that is a little different and so very good. And if you’re ever in beautiful Queenstown, make sure you drop into Ferg’ if you love a good burger you won’t be disappointed. 🙂

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Tempura Tofu Burger w/ Chili Satay Sauce
Preparation time: 30mins // Makes approx 4 Burgers

Chili Satay Sauce

  • 2 tsp peanut oil
  • 2 garlic cloves, minced
  • 1 chili, diced
  • 1 tsp curry powder or paste
  • 2 tbs peanut butter
  • 2 tsp palm sugar
  • 1 cup light coconut milk
  • 1 lime
  • ½ cup of coriander, roughly chopped

Heat the peanut oil over a medium heat in a saucepan or frypan, add the garlic and chilli and fry for 1 minute, add the curry powder and combine with the oil. Add the peanut butter, palm sugar and coconut milk, turn down the heat and cook at a low simmer for a few minutes stiring, add a good squeeze of lime juice and the chopped coriander, stir to combine, remove from heat and set aside.

Tempura Tofu

  • 590g (20oz) firm Japanese Tofu
  • free range egg (or equivalent in egg replacer)
  • 1 cup flour
  • 1 cup cold water
  • 4 cups peanut oil, for deep frying

Slice the tofu into slabs and pat dry on paper towel. To make the tempura batter, quickly whisk the flour with the water, egg or egg replacer and a pinch of salt. Heat the oil in a saucepan over a medium-high heat until the surface begins to shimmer.

One piece at a time, dunk the tofu into the batter and slide carefully into the hot oil, allow to deep fry for 1-3 minutes until just golden, remove from the oil with a slotted spoon and drain on absorbent paper. Repeat with remaining tofu.

Tempura Tofu Burger w/ Chili Satay Sauce

  • 4 large fresh burger buns
  • fresh lettuce
  • sliced tomato
  • sliced cucumber
  • sliced red onion
  • aioli (optional/for non-vegans)
  • tempura tofu
  • chili satay sauce

To assemble the burger spread the bottom bun with aioli (if using) top with lettuce, cucumber, tomato, red onion, a piece or two of tempura tofu and finish with a good spoon or two of chili satay sauce.

Serve with oven fries or on its own as an awesome lunch or dinner, great for a casual meal when entertaining or for a lazy Sunday afternoon.

The real deal Fergburgers from Queenstown, South Island NZ 🙂

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