Miso Tofu Burgers with Sautéed Chard & Asian Mayo
Weighting tofu between plates helps remove some of the moisture, and as a result the tofu will better absorb the flavors of the marinade. Topping this burger with lightly sautéed greens such as chopped chard, bok choy or spinach adds a colorful finish that is both delicious and nutritious.
Ingredients
For the Asian mayo:
- 1/2 cup (4 fl. oz./125 ml) mayonnaise
- 1 tsp. sesame oil
- 1 Tbs. chopped fresh cilantro
- 2 tsp. chopped fresh chives
- Kosher salt and freshly ground pepper
For the burgers:
- 1 lb. (500 g) extra-firm tofu, drained
- 3 Tbs. low-sodium soy sauce
- 2 Tbs. red miso paste
- 1 Tbs. fresh lime juice
- 3 garlic cloves, minced
- 1 tsp. sesame oil
- 1 small bunch green chard, stems removed
- 1 Tbs. olive oil
- Kosher salt and freshly ground pepper
- 1 Tbs. vegetable or canola oil
- 6 sesame buns, split
Directions
To make the Asian mayo, stir together the mayonnaise, sesame oil, cilantro and chives. Season to taste with salt and pepper. Refrigerate until ready to use.
Cut the tofu horizontally into 6 equal slices. Place 3 paper towels on a plate and arrange the tofu slices in a single layer. Top with 3 more paper towels and another plate. Use something heavy, such as a pot, to add weight to the top plate. Let stand for 2 minutes. Change the paper towels and repeat the process once more. This will remove excess moisture from the tofu so that it will caramelize with the marinade.
In a small bowl, whisk together the soy sauce, miso paste, lime juice, 2 of the garlic cloves and the sesame oil. Place the tofu in a baking dish and cover with the marinade. Transfer to the refrigerator and let marinate, turning once, for at least 30 minutes and up to 2 hours.
About 15 minutes before you’re ready to serve the burgers, chop the chard leaves into 1-inch (2.5-cm) pieces. Warm the olive oil in a large fry pan over medium-high heat. Add the remaining minced garlic and sauté just until soft, about 30 seconds. Add the chard and season with salt and pepper. Cook, stirring often, until just beginning to wilt, about 2 minutes. Turn off the heat but keep the chard warm in the pan.
Warm the vegetable oil over medium-high heat in a clean nonstick fry pan. Let the pan get very hot, but not to the point of smoking, and add the tofu. Cook, turning once, until browned and warmed through, about 4 minutes per side. Spread the cut sides of the buns with the Asian mayonnaise and top with the tofu and sautéed chard. Close the burgers and serve immediately. Serves 6.
Adapted from Williams-Sonoma Burger Night, by Kate McMillan (Weldon Owen, 2015)
