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