Ingredients Edit

Cutlets Edit

Pineapple ginger glaze Edit

Rice Edit

Directions Edit

  1. Roughly break tofu and squeeze out excess moisture.
  2. Place tofu with the next 4 ingredients in a food processor and process until smooth.
  3. Shape into 24 crack-free cutlets and place on a try.
  4. Sprinkle with pecans and press firmly into place.
  5. Warm 2 non-stick skillets over medium heat and warm ½ tbsp oil in each pan.
  6. Place 12 cutlets in each pan and cook for 5 minutes on each side, they should be lightly browned.
  7. Add remaining oil as necessary.
  8. Keep warm in a 250°F oven.

Pineapple ginger glaze Edit

  1. Peel and core pineapple and put enough pineapple through a juice extractor to extract 1½ cups.
  2. Cut remaining fruit into ¼" dice, you should have about 1 cup.
  3. Combine pineapple juice with ginger in a frying pan and bring to a boil.
  4. Reduce juice by half.
  5. Remove from heat and whisk in oil, jam and lime juice.
  6. Season with salt and cayenne add currants and remaining pineapple and keep warm.

Rice Edit

  1. Bring 6 cups water to a boil and stir in rice.
  2. Boil for 10 minutes.
  3. Drain and rinse under hot water.
  4. Add rest of ingredients.

To assemble Edit

  1. Place rice on one half of a warmed platter.
  2. Place 4 cutlets, pecan side up on the other half and spoon glaze over the cutlets.

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