I have cooked from Tasting Table's recipe series several times before, and this is yet another great recipe. It works well for a quick dinner, although it does require a little planning ahead as the tofu needs to be grilled and then marinated for 8 hours. The change I made was that I broiled the tofu in the oven to crisp it up slightly.
Tasting Table says: Angelo Sosa has reinvigorated the genre with the soy-and-citrus-marinated tofu burger ($8) at Social Eatz, his new Midtown spot. 232 East 53rd Street (between Second and Third Avenues) 212.207.3339 or socialeatz.com
Makes 4 burgers
1/2 cup low-sodium soy sauce
1/4 cup fresh lime juice
1 pound firm tofu, sliced lengthwise into 4 equal pieces
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
2 tablespoons Sriracha
3/4 cup mayonnaise
4 potato buns
Iceberg lettuce, shredded
Red onion, thinly sliced
1 jalapeño pepper, thinly sliced
- Whisk together soy sauce and lime juice in a large, shallow dish and set aside.
- Preheat a grill over high heat. Season the tofu with salt and pepper. Lightly oil, then place on the grill. Sear the tofu for 2 minutes on each side. Place the seared tofu in the reserved marinade, cover with plastic wrap and store in the refrigerator for at least 8 hours or overnight.
- Remove the tofu from the refrigerator and allow it to come to room temperature, about 45 minutes.
- In a small bowl, mix together the Sriracha and mayonnaise until well combined. Set aside.
- Preheat the oven to 350F. Place the tofu on a sheet pan and heat in the oven until warm, about 5 minutes. Place the buns on another sheet tray and toast in the oven until warm, about 2 minutes.
- To assemble: spread the Sriracha mayonnaise on both sides of the toasted bun. On the bottom bun, place the lettuce, tofu, red onion, jalapeño slices and cilantro sprigs. Finish with the top bun and serve right away.