Chinese Five-Spice Tofu Burgers with Hoisin Mayo and Garlicky Bok Choy
Crisp-edged, savory pan-fried patties of pressed tofu and shiitake, perfumed with five-spice, ginger, and scallions, then stacked on toasted buns with hoisin mayo, quick-sautéed bok choy, and cool cucumber.
Steps
Before you start
- Use extra-firm tofu (not silken or soft). Pressing it for 20 minutes is essential, because wet tofu makes patties that fall apart.
- Read the timing: the patties must chill for 20 minutes before frying, so you can make the sauce and prep the toppings while they firm up.
- Have a large nonstick or well-seasoned cast-iron skillet (12-inch/30 cm) ready. Fry the patties in one batch so they don't crowd or steam.
- Five-spice powder is strong. Measure it level and don't add more, or the burgers will taste medicinal.
Press the tofu
- Drain the tofu and wrap the block in a clean kitchen towel or several layers of paper towels.
- Set it on a plate and put a heavy pot or skillet on top (about 3–5 lb/1.5–2 kg of weight).
- Press for 20 minutes, replacing soaked paper towels if needed.
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Ready when: The tofu feels noticeably firmer and the towel is damp; about ¼ cup (60 ml) of water will have come out
Tip: Don't skip this. Unpressed tofu is the most common reason tofu burgers crumble.
Sauté the mushrooms
- While the tofu presses, finely chop the shiitake caps, slice the scallions, and mince the garlic.
- Heat 1 tsp of the oil in the skillet over medium-high heat.
- Add the mushrooms and a pinch of salt and cook, stirring often, for 4–5 minutes.
- Add the ginger and 2 of the minced garlic cloves and stir for 30 seconds.
- Scrape into a large mixing bowl and let cool for 5 minutes.
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Ready when: The mushrooms have released their liquid, which has evaporated, and they look browned and shrunken with a fragrant smell
Tip: Cooking off the mushroom moisture keeps the patties from turning soggy.
Mix the patty mixture
- Crumble the pressed tofu into the bowl with the mushrooms in pieces about ¼ inch (6 mm).
- Add the sliced scallions, panko, cornstarch, beaten egg, 2 tbsp hoisin, soy sauce, five-spice, white pepper, and sesame oil.
- Mix with your hands for about 1 minute, squeezing gently so some tofu mashes and some stays chunky.
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Ready when: A small handful squeezed in your fist holds its shape without leaving the palm wet
Tip: If the mixture feels wet and loose, stir in 1 more tbsp panko. Don't make it a paste, which gives a dense burger.
Shape and chill
- Divide the mixture into 4 equal portions (about 5 oz/150 g each).
- Pack each firmly and shape into a patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick, pressing the edges smooth to prevent cracking.
- Place on a parchment-lined baking sheet and refrigerate uncovered for 20 minutes.
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Ready when: The patties feel firm and cool to the touch
Tip: Wet your hands slightly to stop the mixture from sticking.
Make the hoisin mayo
- While the patties chill, stir the mayonnaise, 1 tbsp hoisin, rice vinegar, and sriracha (if using) together in a small bowl until smooth.
- Slice the cucumber into thin rounds and set aside.
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Ready when: The sauce is an even, glossy light-brown color with no streaks
Quickly sauté the bok choy
- Wipe out the skillet.
- Heat 1 tsp oil over medium-high heat until shimmering.
- Add the bok choy ribbons, the remaining minced garlic clove, and a pinch of salt.
- Stir-fry for 2–3 minutes.
- Transfer to a plate.
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Ready when: The stalks are crisp-tender and bright green, and the leaves are wilted
Tip: Make sure the bok choy is dry, or it will steam instead of sear.
Pan-fry the pattiesOven 160°F / 70°C
- Wipe the skillet and heat the remaining 2 tbsp oil over medium heat for 1–2 minutes until it shimmers.
- Carefully lay in the chilled patties with space between them.
- Cook undisturbed for 4–5 minutes, until the underside is deep golden brown.
- Flip gently with a wide spatula and cook another 4 minutes.
- The center should reach 160°F (71°C) on an instant-read thermometer.
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Ready when: Both sides are deep golden and crisp at the edges, and the center reads 160°F (71°C)
Tip: Don't press down on the patties or flip too early. If they stick, they haven't formed a crust yet; wait another 30 seconds.
Toast the buns
- Push the patties to one side or transfer them to a plate.
- Place the buns cut-side down in the skillet over medium heat for 1–2 minutes, until golden and toasted.
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Ready when: The cut sides are golden brown and slightly crisp
Tip: Toast the buns in the leftover oil in the skillet for the best flavor.
Assemble and serve
- Spread hoisin mayo on both halves of each bun.
- Layer the bottom bun with cucumber slices, a patty, and a pile of the sautéed bok choy, then add the top bun.
- Serve immediately while the patties are crisp.
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Tip: Serve right away; a burger that sits will soften the crust.
Good to know
Tips
- Chilling the shaped patties is the key step. Cold, firm patties hold their shape and brown instead of falling apart.
- Use medium heat, not high. The egg and hoisin sugars darken quickly, and high heat burns the outside before the center is hot.
- Flip only once, with a wide thin spatula, supporting the patty with your other hand if needed.
- For a crunchier crust, lightly dust the chilled patties with a thin layer of cornstarch before frying.
Make ahead
"Shape the patties up to 1 day ahead, place them on a parchment-lined tray, cover, and refrigerate. The hoisin mayo can be made up to 3 days ahead and kept in the fridge. Cook the bok choy and toast the buns just before serving."
Storage & reheating
"Room temperature: cooked patties up to 2 hours. Fridge: store cooked patties in an airtight container up to 4 days, and the sauce up to 3 days. Freezer: freeze cooked, cooled patties separated by parchment for up to 2 months. Reheat in a 375°F (190°C) oven for 10–12 minutes (from frozen, 15–18 minutes) or in a skillet over medium heat for 3–4 minutes per side, until hot throughout and crisp."
Substitutions
- large egg → 1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes. Makes the burgers vegan (also use vegan mayo and buns). Patties will be a touch more delicate, so handle gently. The 160°F temperature check doesn't apply.
- fresh shiitake mushrooms → cremini mushrooms. Milder, but still savory. Cook until all the liquid has evaporated.
- panko breadcrumbs → plain dry breadcrumbs or gluten-free breadcrumbs. Use 1/2 cup (55 g) of dry breadcrumbs instead; they are denser than panko. Use tamari and a gluten-free hoisin for a gluten-free burger.
- baby bok choy → napa cabbage or baby spinach. Sauté napa for 3–4 minutes; spinach needs only 1 minute.
