Sunday, April 20, 2008

Shanghai Tofu Burgers With Chinese Slaw

It is a rarity that I make tofu for dinner and hear, "Holy crap, this is amazing. You have to make this again." Yet that is the response I got this evening for the Asian-flavored tofu burgers that I made. So obviously this is a definite make-again.

There are several components and it seems very overwhelming, but each component takes like 5 minutes to make. There also is a big ingredients list, but you probably have a lot of the ingredients on hand already so there isn't that much to purchase.

I made a batch of Moomie's Burger Buns to serve it on, which just made it all the more awesome. Seriously, this sandwich is fantastic.

It gets two pictures because it was so yummy:

burger 2

Shanghai Tofu Burgers With Chinese Slaw
Cooking Light, September 1997

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 (Recipe Follows)
1/2 cup Roasted Red Bell Pepper Sauce (Recipe Follows)

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.

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

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.

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

Yield: 8 sandwiches

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