Soft Japanese Momen tofu 1 block
Prawn 300 g
Onion, chopped ½ onion
Garlic 1 clove
Sugar ½ teaspoon
Salt ½ teaspoon
Pepper ½ teaspoon
Oil 1 tablespoon
Apple cider vinegar 2 tablespoons

Sauce ingredients
Tomato sauce 1 tablespoon
Mayonnaise ½ cup
Salt ¼ teaspoon
Parsley, chopped 1 tablespoon
Iceberg lettuce 1 head
Mizuna
Small burger buns
All purpose flour
Eggs
Breadcrumb

1. Remove some water from the tofu block by wrapping a piece of cloth around it and leaving it sit for 30 minutes in a strainer with a cutting board weighted on top. Then cut it into bite-sized cubes.
2. To make burger mix, stir-fry onion in apple cider & oil on low heat. Add garlic, salt, pepper, and mix well. Then add the tofu and continue to stir-fry until the pan is dry. Put the tofu mix in a food processor with prawn and blend them well.
3. Spread some butter on burger buns and bake in an oven until the crusts turn slightly crispy gold.
4. Roll burger mix into balls and slightly flatten them into patties. Cover the patties with all purpose flour, dip in egg, and then coat with breadcrumb. Deep-fry the patties in 170˚ C oil until turning gold thoroughly and then rest them on a strainer.
5. Make the sauce by mixing mayonnaise with tomato sauce, parsley, and salt.
6. Take the buns out of the oven and make sandwiches with the tofu patties, Mizuna, lettuce, and sauce.