Recipe for Tofu Cutlets With Pineapple-Ginger Glaze & Rice

Ingredients

----CUTLETS----
1 lb extra-firm tofu
1/3 cup cilantro, chopped
1 tablespoon jalapeno, seeded & minced
1 tablespoon ginger, grated
1/2 teaspoon herb salt
1/2 cup pecans
2 tablespoon olive oil
----PINEAPPLEGINGER GLAZE----
1 medium pineapple
1 tablespoon ginger, grated
1 1/2 tablespoon olive oil
3 tablespoon apricot jam
3 tablespoon lime juice
1 salt
1 cayenne
3 tablespoon currants
----RICE----
1 1/4 cup rice
1 tablespoon olive oil
1 salt & pepper
2 tablespoon cilantro

Instructions

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 1/2 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 1 1/2 cups. Cut remaining fruit into 1/4" 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.





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