As a meatless option at your next backyard barbecue, these sweet-savory tofu burgers can’t be beat. Ripe pear, salty soy sauce, bright ginger, and warm gochugaru chile flakes come together in a blender to form a marinade for tofu slabs that helps them char when cooked over a hot grill. Pressing the tofu for at least 15 minutes is vital to release as much moisture as possible, which primes the slabs to take on the marinade’s flavor.
After marinating the tofu, you’ll bulk up what remains of the rich marinade with a scoop of gochujang and use it in a few more applications. First, to glaze the tofu as it grills; then you’ll whisk in a spoonful of mayonnaise to make an easy, creamy burger sauce. Because you’ve only used the mixture to marinade tofu—rather than raw meat—you can use it without needing to cook it down first.
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What you’ll need
Rimmed Baking Sheet
$28 At Amazon
Blender
$45 $32 At Amazon
13x9" Baking Dish
$18 At Amazon
Fish Spatula
$16 At Amazon
Recipe information
Total Time
55 minutes
Yield
6 servings
Ingredients
Preparation
Step 1
Toss 1 English hothouse cucumber, thinly sliced on a diagonal, with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and 3 Tbsp. unseasoned rice vinegar in a medium bowl. Let sit at room temperature, tossing occasionally, until ready to serve.
Step 2
Wrap each two 14-oz. blocks extra-firm tofu, drained, in a few layers of paper towels and place on rimmed baking sheets. Weigh down each with a heavy object, such as a cast-iron skillet, and let sit 15 minutes.
Step 3
Meanwhile, purée 1 ripe pear, cored, coarsely chopped, one 2" piece ginger, peeled, thinly sliced, 2 garlic cloves, ¼ cup soy sauce, 2 Tbsp. toasted sesame oil, 1 Tbsp. brown sugar, 1 Tbsp. gochugaru, 3 Tbsp. vegetable oil, and remaining 3 Tbsp. unseasoned rice vinegar in a blender until very smooth. Pour half of marinade into a large baking dish.
Step 4
Unwrap tofu and slice each block crosswise into 6 slabs. Arrange tofu in a single layer in baking dish, then pour remaining marinade over. Cover and chill 30 minutes.
Step 5
Prepare a grill for medium-high heat; clean and oil grate. Remove tofu from marinade, letting excess drip back into dish, and transfer to a clean rimmed baking sheet; reserve marinade for glazing and making sauce. Whisk 2 Tbsp. gochujang into reserved marinade.
Step 6
Place tofu on grate, brush with marinade, and grill until deep brown marks appear, about 5 minutes. Carefully turn tofu over and brush second side with marinade. Grill until deep brown marks appear, about 5 minutes. Return tofu to baking sheet.
Step 7
Toast 6 hamburger buns, split, cut side down, on grill until golden brown, about 1 minute. Transfer to plates.
Step 8
Whisk ⅓ cup mayonnaise and 3 Tbsp. marinade in a small bowl. Spread cut sides of buns with sauce. Build burgers with 2 slabs of tofu each, followed by some pickled cucumber slices.
Do Ahead: Cucumber can be pickled 1 day ahead. Cover and chill.
