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

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