Make extra and freeze.
½ pound firm tofu
¼ cup Mung Bean Sprouts, firmly packed
2 fresh button mushrooms, chopped
1 tablespoon Tamari
1 green onion, sliced
1/8 teaspoon Cayenne pepper
2 teaspoons canola oil
1 rounded teaspoon rice Miso
½ cup cool water
1 teaspoon Brown Rice Vinegar
1 tablespoon Arrowroot
½ cup snow peas, veins removed and cut into ½” diagonals
Preheat oven to 350 degrees. To prepare patties, cut tofu in one inch slices and press for five minutes to draw out excess water. Mash tofu and mix well with mung beans, green onion, mushrooms and Tamari. Brush a baking sheet with canola oil and shape tofu mixture into four large patties. Place on sheet to bake for 40 minutes, turning patties after 30 minutes. Prepare sauce just before read to serve. Mix Miso, water, vinegar, arrowroot and peas in saucepan with wire whisk and bring to a boil over medium-high heat, stirring constantly. The sauce will turn clear and shiny. Pour sauce over patties to serve.
Servings per Recipe: 4
Calories: 81
Calories from Fat: 38
Total Carbs: 7g
Dietary Fiber: 1g
Protein: 5g
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