1. Wrap tofu in paper towels and place on a plate; top with a second plate and weigh down with heavy object. Let tofu stand 15 minutes; cut horizontally in half, then cut each half crosswise into quarters. Place tofu in single layer in 13 x 9-inch baking dish

2. In small bowl, whisk vinegar, soy sauce, maple syrup and chili garlic sauce; brush over both sides of tofu and let stand 30 minutes

3. In medium bowl, stir sugar and salt. Add carrots and cucumber; toss and let stand 15 minutes. Makes about 3/4 cup

4. Prepare outdoor grill for direct grilling over medium-high heat. Place tofu on hot grill rack; cover and cook 8 minutes or until grill marks appear, brushing with any remaining marinade from dish after 4 minutes and turning once. During last minute of cooking, place buns, cut side down, on hot grill rack; cover and cook 1 minute or until lightly toasted

5. In small bowl, whisk mayonnaise and sweet chili sauce; spread over cut sides of buns. Serve tofu in buns topped with cilantro and carrot mixture. Makes 8 sliders.

• 11 g Total fat
• 1 g Saturated fat
• 2 mg Cholesterol
• 950 mg Sodium
• 58 g Carbohydrates
• 4 g Fiber
• 19 g Sugars
• 18 g Added sugars
• 19 g Protein