Shanghai Tofu Burgers With Chinese Slaw

Yield: 8 servings
Source: Cooking Light Annual Recipes 1998
CL Comments: The recipe for Chinese Slaw can also be served as a side salad.
Comments from a PA Kitchen: The tofu was good, but was somewhat overpowered by the very pungent slaw. I'd give all three parts of this recipe--the tofu, the slaw, and the sauce a 3 out of 5 rating. I often keep baked marinated chunks of low fat tofu in the fridge for snacking and I would use this marinade (in fact, right now I AM using this marinade) for that purpose. The marinade would probably also be good on chicken or maybe tuna steaks.


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


  1. 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.
  2. Preheat oven to 425°.
  3. 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.


Healthy Units: 4 per serving
CALORIES 217 (29% from fat); FAT 7g (satfat 1.1g, monofat 2.2g, polyfat 3.2g); PROTEIN 9.7g; CARBOHYDRATE 29.6g; FIBER 2.6g; CHOLESTEROL 1mg; IRON 5.1mg; SODIUM 443mg; CALCIUM 160mg

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