| 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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