These 'unchicken' cutlets take on the texture but not the cholesterol of chicken breasts. Freezing the tofu first gives it meaty texture.
- 3 10.5 oz. boxes silken ""lite"" extra-firm tofu
- 1/2 cup ""lite"" tamari or soy sauce
- 1/2 cup brown sugar or honey
- 2 tsps. soybean oil
- 2 cloves garlic, minced
- 1 tsp. gingerroot, minced
- 2 tbsps. brown rice vinegar
- 1/4 cup orange juice
- Dash of dry sherry
- Ground black pepper, to taste
- 8 oz. can sliced water chestnuts
Slice tofu lengthwise into 3 or 4 slices at least 1/4-inch thick to make ""cutlets"". Place slices on a baking tray and cover with plastic wrap. Freeze tofu overnight. Additional days in the freezer will result in a meatier texture. Thaw frozen tofu in the refrigerator overnight or place in a bowl covered with hot water until ice crystals melt. Place on paper towel to remove remaining moisture.
2. Combine tamari, brown sugar, oil, garlic, vinegar, orange juice, sherry and pepper.
3. Pour half the marinade in the bottom of a 9x13 glass ovenproof baking dish. Arrange tofu cutlets over marinade. Cover with remaining marinade. Allow cutlets to marinate 15 minutes or longer.
4. When ready to serve, saute tofu and water chestnuts in a little of the marinade until brown on both sides or broil 2 to 3 minutes on each side.
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Source: Delicious! Magazine: Oct. '95
Submitted By: Linda Wilson
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