Tofu Cutlets With Pineapple-ginger Glaze & Rice Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
CUTLETS
1 lbs: Extra-firm tofu,
1/2 tsp: Herb salt,
1/3 cup: Cilantro, chopped
1/2 cup: Pecans,
1 tbsp: Jalapeno, seeded & minced
2 tbsp: Olive oil,
1 tbsp: Ginger, grated
PINEAPPLE-GINGER GLAZE
1 medium: Pineapple,
3 tbsp: Lime juice,
1 tbsp: Ginger, grated
Salt,
1 1/2 tbsp: Olive oil,
Cayenne,
3 tbsp: Apricot jam,
3 tbsp: Currants,
RICE
1 1/4 cup: Rice,
Salt & pepper,
1 tbsp: Olive oil,
2 tbsp: Cilantro,
Directions:
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.
Yamuna Devi, "Yamunas Table"
Submitted By MARK SATTERLY On 03-06-95
Source from luhu.jp
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.
Yamuna Devi, "Yamunas Table"
Submitted By MARK SATTERLY On 03-06-95
Source from luhu.jp