| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Sandwiches, Vegetarian | 8 | Servings |
INGREDIENTS
| 1/2 | c | Minced green onions |
| 1/4 | c | Pineapple juice |
| 1 | tb | Low-sodium tamari; or soy sauce |
| 2 | ts | Minced peeled fresh ginger |
| 2 | ts | Sesame seeds; toasted |
| 1 1/2 | ts | Dark sesame oil |
| 1 | ts | Chile paste with garlic |
| 2 | Garlic cloves; minced | |
| 1 | lb | Firm tofu; drained |
| Cooking spray | ||
| 8 | Hamburger buns | |
| Chinese slaw | ||
| 1/2 | c | Roasted red bell pepper sauce |
INSTRUCTIONS
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 1/2 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@aol.com on Jan 31, 1998
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