Shanghai Tofu Burgers with Chinese Slaw

Recipe By : Cooking Light, September 1997, p.130
Serving Size : 8

1/2 cup minced green onions
1/4 cup pineapple juice
1 tablespoon low-sodium tamari or soy sauce
2 teaspoons minced peeled fresh ginger
2 teaspoons sesame seeds -- toasted
1 1/2 teaspoons dark sesame oil
1 teaspoon chile paste with garlic
2 garlic cloves -- minced
1 pound firm tofu -- drained
Cooking spray
8 (1 1/2-ounce) hamburger buns
Chinese Slaw
1/2 cup Roasted Red Bell Pepper Sauce (see recipe below)

CHINESE SLAW (instructions below):

4 cups shredded green cabbage
3/4 cup diagonally sliced green onions
1/2 cup shredded carrot
1/2 cup thinly sliced red bell pepper
2 tablespoons low-sodium tamari or soy sauce
1 tablespoon sesame seeds -- toasted
1 tablespoon grated peeled fresh ginger
1 tablespoon mirin (sweet rice wine)
1 tablespoon rice vinegar
1 1/2 teaspoons dark sesame oil
2 teaspoons sugar

Combine first 8 ingredients in a shallow dish. Cut tofu lengthwise into 8 (1/2-inch-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.

Preheat oven to 425.

Place tofu on a baking sheet coated with cooking spray. Bake at 425 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.
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To Make Chinese Slaw:

Combine all ingredients in a large bowl. Let stand at least 15 minutes.

Serving Size: 1/2 cup

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Roasted Red Bell Pepper Sauce

Recipe By : Cooking Light, September 1997, p.130
Serving Size : 24

1 cup bottled roasted red bell peppers
1/2 cup tomato juice
2 tablespoons chopped sun-dried tomatoes -- packed without oil (about 1 ounce)
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
1/2 teaspoon pepper
2 garlic cloves

Combine all ingredients in a blender or food processor; process until smooth.

Serving Size: 1 tablespoon

NOTES : Store pepper sauce in an airtight container in refrigerator for up to 2 weeks.

Serving Ideas : The recipe for Chinese Slaw can also be served as a side salad.

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