Tofu Cutlets with Pineapple Ginger Glaze

Ingredients

Cutlets

• 1 lb extra-firm tofu
• ⅓ cup cilantro, chopped
• 1 tablespoon jalapeno, seeded and minced
• 1 tablespoon ginger, grated
• ½ teaspoon herb salt
• ½ cup pecans
• 2 tablespoon olive oil

Pineapple ginger glaze

• 1 medium pineapple
• 1 tablespoon ginger, grated
• 1½ tablespoon olive oil
• 3 tablespoon apricot jam
• 3 tablespoon lime juice
• 1 salt
• 1 cayenne
• 3 tablespoon currants

Rice

• 1¼ cup rice
• 1 tablespoon olive oil
• salt and pepper
• 2 tablespoon cilantro

Directions

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

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

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

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.