Ingredients
- 1 12-ounce package firm tofu, drained, patted dry, cut into 1-inch-thick slices
- 1/2 cup grated carrot
- 1/2 cup thinly sliced green onions
- 2 teaspoon minced peeled ginger
- 1 teaspoon garlic clove, minced
- 1/2 cup almonds, toasted, finely chopped
- 1 cup large egg white, beaten to blend
- 4 teaspoon soy sauce
- 1 teaspoon oriental sesame oil
- 1 teaspoon sesame seeds, toasted
Preparation
Baking Directions:
Wrap tofu in doubled dish towel.
Place on work surface.
Weigh down with a board topped with food cans or weights for 1 hour.
Squeeze towel-wrapped tofu to extract as much liquid as possible from tofu.
Transfer tofu to medium bowl.
Using fork, mash into small pieces.
Spray medium nonstick skillet with nonstick spray; place over medium heat.
Add carrot, green onions, ginger and garlic; sauté until slightly softened, about 3 minutes.
Cool.
Mix carrot mixture, almonds, egg white, soy sauce, sesame oil and sesame seeds into tofu.
Season with salt and pepper.
Shape mixture into four 1/2-inch-thick patties.
(Can be made 4 hours ahead.
Cover and chill.)
If grilling, spray grill rack with nonstick spray, then prepare barbecue (medium heat).
If sautéing, spray large nonstick skillet with nonstick spray and heat over medium heat.
Lightly spray patties on both sides with nonstick spray.
Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
Place 1 burger on each bun bottom.
Top each with 1 tomato slice, some sprouts and bun top and serve.
