Bulgogi Tofu Burgers with Quick-Pickled Cucumber
Inspired by techniques from Bon Appétit.
Thick slabs of pressed tofu marinated in a sweet-savoury blend of pear, ginger, garlic, soy and sesame, then chargrilled and glazed with a gochujang-spiked marinade. Served in toasted buns with a spicy mayonnaise and quick-pickled cucumber.
Always check the labels of the products you use.
Method
- 1
Pickle the cucumber. Toss the cucumber with the salt and 3 tbsp rice vinegar in a medium bowl. Leave at room temperature, tossing now and then, until ready to serve.
- 2
Press the tofu. Wrap each block of tofu in a few layers of kitchen paper and put on rimmed baking trays. Weigh each down with a heavy pan and leave for 15 min.
- 3
Make the marinade. Meanwhile, blend the pear, ginger, garlic, soy sauce, sesame oil, sugar, gochugaru, sunflower oil and remaining 3 tbsp rice vinegar until very smooth. Pour half into a large baking dish.
- 4
Marinate. Unwrap the tofu and cut each block across into 6 slabs. Lay them in the dish in a single layer, pour over the rest of the marinade, cover and chill for 30 min.
- 5
Grill. Heat a barbecue or griddle pan to medium-high and oil the grate. Lift the tofu out of the marinade, letting the excess drip back, onto a clean tray. Whisk the gochujang into the leftover marinade. Grill the tofu, brushing with the marinade, for about 5 min, until deep brown marks appear, then turn carefully, brush the second side and grill for about 5 min more. Return to the tray.
- 6
Toast and build. Toast the buns cut side down on the grill for about 1 min, until golden. Whisk the mayonnaise with 3 tbsp of the marinade and spread over the cut sides. Fill each bun with 2 slabs of tofu and some pickled cucumber.
Storage
Best eaten straight away. Refrigerate leftover grilled tofu for up to 2 days; the pickled cucumber keeps covered in the fridge for up to 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 4 g protein per 100 kcal, about 16% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.8 g per serving
5.6 % of the 50 g daily maximum · 11.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium bowl
- 2 rimmed baking trays
- kitchen paper
- heavy pan or weights for pressing
- blender
- large baking dish
- barbecue or griddle pan
- pastry brush
- fish slice
- small bowl
- whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 495 kcal |
| Protein | 20 g |
| Carbohydrate | 38.2 g |
| of which sugars | 11.6 g |
| of which free sugars | 2.8 g |
| Fat | 30.7 g |
| of which saturates | 4.6 g |
| Fibre | 4 g |
| Salt | 2.86 g |
Protein per 100 kcal
4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
