1/2 cup Minced green onions
1/4 cup Pineapple juice
1 tbsp Low-sodium tamari, or soy sauce
2 tsp Minced peeled fresh ginger
2 tsp Sesame seeds, toasted
1 1/2 tsp Dark sesame oil
1 tsp Chile paste with garlic
2 Garlic cloves, minced
1 lb Firm tofu, drained
Cooking spray
8 Hamburger buns
Chinese slaw
1/2 cup Roasted red bell pepper sauce
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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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