Calum Harris’ sticky hot mango tofu burgers

Method

1. Heat the oven to 200°C/180°C fan/gas 6 and line a baking tray with baking paper. Cut the blocks of tofu in half so you have 4 big tofu slabs. Put the cornflour and spices in a large shallow bowl, season with salt and pepper, then mix together. Coat each tofu slab in the spiced cornflour, then put on the lined baking tray and spray each with a few sprays of oil on each side. Bake for 20 minutes, flipping over halfway through.
2. Finely grate the garlic and ginger into a large frying pan. Add the olive oil, then fry over a low heat for 3 minutes. Add the mango chutney, followed by the cider vinegar and 5 tsp water. Cook, mixing away, until the sauce has thickened.
3. Peel the cucumber into ribbons into a large bowl. Add half the lime juice and some salt, then mix and set aside.
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4. In a food processor or blender, whizz most of the coriander with the yogurt and the remaining lime juice to create a green sauce. Season with salt and pepper.
5. Slice the buns horizontally, then toast in a dry frying pan or in the oven for 5 minutes.
6. Fill the buns with the coriander yogurt first, then the crispy tofu, a good dollop of the sticky mango sauce, some cucumber ribbons, the remaining coriander and more coriander yogurt.