Tofu Cutlets with Pineapple Ginger Glaze

Tofu Cutlets with Pineapple Ginger Glaze Recipe - Vegan Food

Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegan diet

Introduction

Tofu cutlets with pineapple ginger glaze is a delicious and flavorful dish that combines the protein-packed goodness of tofu with the sweet and tangy flavors of pineapple and ginger. This recipe is perfect for a vegetarian or vegan meal option that is sure to impress even the most discerning of palates.

History

Tofu cutlets with pineapple ginger glaze is a modern twist on traditional tofu dishes that have been enjoyed in Asian cuisine for centuries. The combination of tofu with a sweet and tangy glaze is a popular flavor profile that has been adapted and reinvented in many different ways over the years.

Ingredients

Cutlets

1 lb (454 g) extra-firm tofu
0.33 cup chopped cilantro
1 tbsp minced jalapeno, seeded
1 tbsp grated ginger
0.5 tsp herb salt
0.5 cup pecans
2 tbsp olive oil

Pineapple ginger glaze

1 medium pineapple
1 tbsp grated ginger
1.5 tbsp olive oil
3 tbsp apricot jam
3 tbsp lime juice
1 tsp salt
1 tsp cayenne
3 tbsp currants

Rice

1.25 cups rice
1 tbsp olive oil
salt and pepper
2 tbsp chopped cilantro

How to prepare

Roughly break tofu and squeeze out excess moisture.
Place tofu with the next four ingredients in a food processor and process until smooth.
Shape into 24 crack-free cutlets and place on a tray.
Sprinkle with pecans and press firmly into place.
Warm two non-stick skillets over medium heat and warm 0.5 tbsp 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 250°F (121°C) oven.

Pineapple ginger glaze

Peel and core pineapple and put enough pineapple through a juice extractor to extract 1.5 cups.
Cut remaining fruit into 0.25" dice, you should have about 1 cup.
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 cups of water to a boil and stir in rice.
Boil for 10 minutes.
Drain and rinse under hot water.
Add the rest of the 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.

Variations

Substitute the pecans with almonds or cashews for a different nutty flavor.
Add diced bell peppers or onions to the tofu mixture for added texture and flavor.
Use mango or peach jam instead of apricot for a different fruity twist to the glaze.

Cooking Tips & Tricks

Make sure to squeeze out as much moisture from the tofu as possible before processing it in the food processor. This will help the cutlets hold their shape better.

- Pressing the pecans firmly into the cutlets before cooking will help them stick and create a delicious crunchy crust.

- Be sure to cook the cutlets in batches and not overcrowd the pan to ensure even cooking and browning.

Serving Suggestions

Serve the tofu cutlets with pineapple ginger glaze over a bed of rice and garnish with chopped cilantro for a fresh and vibrant presentation. Pair with a side of steamed vegetables or a crisp salad for a complete meal.

Cooking Techniques

Pressing the tofu before processing helps to remove excess moisture and create a firmer texture.

- Boiling the rice before cooking helps to remove excess starch and prevent it from becoming mushy.

Ingredient Substitutions

Use firm tofu instead of extra-firm if that is what you have on hand.

- Substitute the apricot jam with honey or maple syrup for a different sweetener option.

Make Ahead Tips

The tofu cutlets can be prepared in advance and stored in the refrigerator for up to 2 days before cooking.

- The pineapple ginger glaze can be made ahead of time and reheated before serving.

Presentation Ideas

Arrange the tofu cutlets on a platter with the rice on one side and the glaze drizzled over the top for an elegant presentation. - Garnish with fresh cilantro leaves and a sprinkle of chopped nuts for added texture and color.

Pairing Recommendations

Serve with a side of steamed broccoli or bok choy for a healthy and balanced meal.

- Pair with a glass of chilled white wine or a fruity iced tea for a refreshing beverage option.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 3g

- Sugars: 14g

Fats

- Total Fat: 18g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin A: 5%

- Vitamin C: 40%

- Calcium: 15%

- Iron: 10%

Alergens

Contains nuts (pecans)

Summary

Tofu cutlets with pineapple ginger glaze is a nutrient-dense dish that is high in protein and fiber, while also providing a good source of vitamins and minerals. It is a well-balanced meal option that is both delicious and satisfying.

Summary

Tofu cutlets with pineapple ginger glaze is a flavorful and nutritious dish that is perfect for a vegetarian or vegan meal option. With a balance of protein, carbohydrates, and fats, this dish is both satisfying and delicious. Serve over a bed of rice with a side of steamed vegetables for a complete and well-rounded meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I was visiting my friend Sarah, who had just come back from a trip to Thailand. She had brought back a cookbook filled with delicious recipes from her travels, and as we flipped through the pages, one in particular caught my eye - Tofu Cutlets with Pineapple Ginger Glaze.

The combination of savory tofu cutlets and sweet pineapple ginger glaze sounded like the perfect balance of flavors. I knew I had to learn how to make it. Fortunately, Sarah was more than happy to share the recipe with me.

We spent the afternoon in her kitchen, chopping, mixing, and frying. Sarah walked me through each step, explaining the importance of marinating the tofu in a blend of soy sauce, ginger, and garlic to infuse it with flavor. She showed me how to bread the tofu in a mixture of breadcrumbs and sesame seeds, giving it a crispy exterior that would soak up the tangy pineapple ginger glaze.

As we cooked, Sarah shared stories of her time in Thailand, of the bustling markets and street vendors selling fragrant spices and fresh fruits. She talked about the joy of discovering new flavors and ingredients, and how each dish she tried inspired her to experiment in her own kitchen.

By the time we sat down to eat our tofu cutlets with pineapple ginger glaze, I was already planning to add it to my repertoire of recipes. The flavors were even better than I had imagined - the sweetness of the pineapple balanced by the sharpness of the ginger, the crunch of the tofu cutlets complemented by the smooth glaze.

Over the years, I have made this recipe countless times, adapting it to suit my own tastes and incorporating new techniques I have learned along the way. I have served it to family and friends, who always ask for seconds and request the recipe to try it themselves.

Each time I make tofu cutlets with pineapple ginger glaze, I am transported back to that sunny afternoon in Sarah's kitchen, where I first discovered the joy of cooking with fresh ingredients and bold flavors. The recipe has become a staple in my collection, a reminder of the power of food to bring people together and create lasting memories.

So the next time you are looking for a new dish to try, why not give tofu cutlets with pineapple ginger glaze a chance? I promise you won't be disappointed. And who knows, maybe it will inspire you to venture into new culinary territories and create your own delicious recipes to share with loved ones. Bon appétit!