Thursday, September 29, 2011

Tofu Burgers w/ Asian Slaw

For the burgers:
- 2 14oz packages firm tofu
- 4 tbs soy sauce
- 2 tbs sugar
- 2 tsp sesame oil
- 1 tsp cornstarch
- 8 whole wheat hamburger buns

For Asian slaw:
- 3 tbs soy sauce
- 2 tbs mayonnaise
- 2 tbs peanut butter
- 5 tsp sugar
- 2 tbs rice vinegar
- 2 tsp sesame oil
- 1 clove garlic minced
- 1 tsp cayenne pepper
- 8 oz julienned carrots
- 2 zucchini cut into matchsticks
- 1/4 cup peanuts

To make slaw, mix all ingredients other than the vegetables together in a bowl
**If you want some extra kick adds sirracha hot sauce to the marinade
Pour marinade over carrots and zucchinis in a large Tupperware bowl
Close with a tight fitting lid, chill

To make burgers, prepare tofu according to note below
Mix soy sauce, sugar, sesame oil, and cornstarch together in a bowl
** If you like it spicy, add about 2 tbsp chili garlic sauce to marinade
Lay tofu slices in a large shallow container, pour marinade over tofu, turning to coat
Refrigerate tofu for at least one hour, flipping once to get an even marinade
Preheat oven to 375, coat baking sheet with cooking spray
Place tofu on baking sheet, bake for 45 minutes flipping once after 25 minutes
Toast hamburger buns and top with tofu burgers and slaw

I like to put a little hot mustard or Asian dressing on the buns to keep them from being too dry.
Note: To prepare tofu, slice each block into 2 equal flat squares. Lay each square on multiple folded paper towels to drain. Lay another folded paper towel on top. Lay a heavy book on top of the tofu and leave to drain for about 10 minutes or longer.
My favorite thing about this recipe is the abundance of marinaded vegetable it makes. I use the leftovers to make awesome salads. I mix the veggies with nappa cabbage, soba noodles, and orange slices. Top that off with slivered almonds, sesame oil, and soy sauce, and you have a great Asian inspired salad.

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