Tofu Cutlets With Pineapple Ginger Glaze And Rice
Ingredients
1 pound extra firm tofu
1/3 C. cilantro, chopped
1 Tbsp. jalapeno, seeded and minced
1 Tbsp. ginger, grated
1/2 tsp. herb salt
1/2 C. pecans
2 Tbsp. olive oil
1 medium pineapple
1 Tbsp. ginger, grated
1 1/2 Tbsp. olive oil
3 Tbsp. apricot jam
3 Tbsp. lime juice
salt
cayenne
3 Tbsp. currants
1 1/4 C. rice
1 Tbsp. olive oil
salt and pepper
2 Tbsp. cilantro
Cooking Instructions
Roughly break tofu and squeeze out excess moisture. Place tofu with the next 4 ingredients in a food processor and process until smooth. Shape into 24 crack free cutlets and place on a try. Sprinkle with pecans and press firmly into place. Warm 2 non stick skillets over medium heat and warm 1/2 Tbls. oil in each pan. Place 12 cutlets in each pan and 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 and core pineapple and put enough pineapple through a juice extractor to extract 1 1/2 C.. Cut remaining fruit into 1/4 dice, you should have about 1 C.. Combine pineapple juice with ginger in a frying pan and bring to a boil. Reduce juice by half. Remove from heat and whisk in oil, jam and lime juice. Season with salt and cayenne add currants and remaining pineapple and keep warm. Rice: bring 6 C. water to a boil and stir in rice. Boil for 10 minutes. Drain and 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 and spoon glaze over the cutlets.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)