A wholly satisfying take on a meat-free burger, pan-fried tofu is drizzled with deliciously peanutty sauce and sandwiched between buns with a tangy cucumber pickle and fragrant coriander. Served with golden sweet potato chips, it's everything you love about a burger, only lighter.
Preheat oven to 200°C fan-forced. Cut sweet potato into wedges and place on a lined baking tray. Drizzle with ½ the oil and sprinkle with salt and pepper. Bake for 25 minutes or until golden and cooked through. While sweet potato is cooking, continue with step 2.
Slice tofu into 4 x 1cm-thick slices. Place in a bowl with ½ the rice wine vinegar and ½ the kecap manis and toss to coat. Set aside to marinate while you make the pickles.
Thinly slice cucumber into rounds. Thinly slice spring onion, keeping white and green parts separate. Place cucumber and white spring onion in a bowl with remaining rice wine vinegar, sugar and a good pinch of salt. Toss to combine and set aside to lightly pickle.
Place peanut butter, sweet chilli sauce, remaining kecap manis and 20ml (1 tablespoon) warm water in a bowl and whisk until well combined and a drizzling consistency.
Heat remaining oil in a frypan over medium heat. Add tofu and cook for 2 minutes each side or until deep golden brown. Set tofu aside and wipe out pan. Return to medium-high heat, add burger buns, and cook for 1 minute or until toasted.
Wash and pick coriander leaves from their stems. Spread a little satay sauce over each bun base. Top with tofu, cucumber pickle, coriander leaves and green spring onion. Spoon over remaining satay sauce. Serve with sweet potato chips and any remaining pickle.