Bulgogi Tofu Burgers

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.