This recipe for me didn't seem much like a burger, but it was delicious. Tofu pan-fried, then simmered for a long time in an aromatic, salty broth.
Rou Jia Mo - Chinese Burger
(from Zsu's Vegan Pantry)
¼ cup unflavored coconut oil
1 (14 to 16 ounce) firm tofu, pressed 30 minutes, cut into ½-inch slices
1 medium onion, chopped
4 whole cloves
2 small red chilies (or more)
2 cinnamon sticks
1 anise pod
1 teaspoon coriander seeds
1 (2-inch) piece ginger, grated
2 cups vegetable broth
2 tablespoons fermented black bean garlic sauce
1 tablespoon reduced-sodium tamari
1 tablespoon plus 1 teaspoon brown sugar, divided
1 teaspoon Chinese 5-spice seasoning
pickled veggies (I used these)
sea salt and fresh ground black pepper
1. Heat the oil in a large skillet over medium heat. Cook the tofu slices until golden brown and crisp, about 3 to 4 minutes per side. Transfer to a bowl and set aside.
2. Add the onion, clove, chilies, cinnamon, anise and coriander to the oil in the skillet. Stir and cook for 3 minutes. Stir in the ginger and cook for another minute. Transfer to a large pot (with all the oil) and stir in the broth, black bean sauce, tamari, 1 tablespoon sugar and 5-spice. Stir well and add the tofu. Bring to a boil and reduce to simmer. Simmer for 30 minutes. Season with salt and black pepper.