Shanghai tofu burgers with chinese slaw
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Minced green onions |
| ¼ | cup | Pineapple juice |
| 1 | tablespoon | Low-sodium tamari; or soy sauce |
| 2 | teaspoons | Minced peeled fresh ginger |
| 2 | teaspoons | Sesame seeds; toasted |
| 1½ | teaspoon | Dark sesame oil |
| 1 | teaspoon | Chile paste with garlic |
| 2 | Garlic cloves; minced | |
| 1 | pounds | Firm tofu; drained |
| Cooking spray | ||
| 8 | Hamburger buns | |
| Chinese slaw | ||
| ½ | cup | Roasted red bell pepper sauce |
Directions
1. Combine first 8 ingredients in a shallow dish. Cut tofu lengthwise into 8 (1/2inch-thick) slices. Add tofu to dish, and spoon green onion mixture over tofu. Cover and marinate in refrigerator at least 1 hour, turning tofu occasionally. 2. Preheat oven to 425 oF. 3. Place tofu on a baking sheet coated with cooking spray. Bake at 425 oF for 20 minutes or until lightly browned. Place 1 tofu slice on bottom half of bun; top with ½ cup Chinese Slaw. Drizzle with 1 tablespoon Red Bell Pepper Sauce; cover with top half of bun. Repeat procedure with remaining ingredients.
Yield: 8 sandwiches. CALORIES 217 (29% from fat); FAT 7g (sat 1.1g, mono 2.2g, poly 3.2g); PROTEIN 9.7g; CARB 29.6g; FIBER 2.6g; CHOL 1mg; IRON 5.1mg; SODIUM 443mg; CALCIUM 160mg. WW- 4 points.
Recipe by: Cooking Light Magazine, September 1997 Posted to MC-Recipe Digest V1 #1068 by Carriej999@... on Jan 31, 1998