Tofu cutlets with pineapple-ginger glaze & rice

6 servings

Ingredients

Quantity Ingredient
1 pounds Extra-firm tofu
⅓ cup Cilantro, chopped
1 tablespoon Jalapeno, seeded & minced
1 tablespoon Ginger, grated
1 medium Pineapple
1 tablespoon Ginger, grated
1½ tablespoon Olive oil
3 tablespoons Apricot jam
1¼ cup Rice
1 tablespoon Olive oil
½ teaspoon Herb salt
½ cup Pecans
2 tablespoons Olive oil
3 tablespoons Lime juice
Salt
Cayenne
3 tablespoons Currants
Salt & pepper
2 tablespoons Cilantro

Directions

CUTLETS

PINEAPPLE-GINGER GLAZE

RICE

Roughly break tofu & squeeze out excess moisture. Place tofu with the next 4 ingredients in a food processor & process until smooth.

Shape into 24 crack-free cutlets & place on a try. Sprinkle with pecans & press firmly into place.

Warm 2 non-stick skillets over medium heat & warm ½ tb oil in each pan. Place 12 cutlets in each pan & cook for 5 minutes on each side, they should be lightly browned. Add remaining oil as necessary. Keep warm in a 250F oven.

PINEAPPLE-GINGER GLAZE: Peel & core pineapple & put enough pineapple through a juice extractor to extract 1½ cups. Cut remaining fruit into ¼" dice, you should have about 1 cup. Combine pineapple juice with ginger in a frying pan & bring to a boil. Reduce juice by half.

Remove from heat & whisk in oil, jam & lime juice. Season with salt & cayenne Add currants & remaining pineapple & keep warm.

RICE: Bring 6 cups water to a boil & stir in rice. Boil for 10 minutes. Drain & rinse under hot water. Add rest of ingredients.

TO ASSEMBLE: Place rice on one half of a warmed platter. Place 4 cutlets, pecan side up on the other half & spoon glaze over the cutlets.

Yamuna Devi, "Yamuna's Table"

Submitted By MARK SATTERLY On 03-06-95

Related recipes