Serving Size: 8
These "unchicken" cutlets take on the texture but not the cholesterol
of chicken breasts.
- 3 boxes silken lite extra-firm tofu
- 1/2 cup soy sauce
- 1/2 cup brown sugar or honey
- 2 teaspoons soybean oil
- 2 cloves garlic -- minced
- 1 teaspoon ginger root -- minced
- 2 tablespoons rice vinegar
- 1/4 cup orange juice
- dash dry sherry
- dash black pepper -- to taste
- 8 ounces waterchestnuts -- sliced
Freezing the tofu first gives it a meaty texture.
PREP TIME: 10 minutes; MARINATING TIME: 15 minutes; COOKING TIME:
1. Slice tofu lengthwise into 3 or 4 slices at least 1 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, ginger, vinegar,
orange juice, sherry and pepper.
3. Pour half the marinade mixture in the bottom of a 9" x 13"
glass ovenproof baking dish.
Arrange tofu cutlets over marinade.
Cover with remainder of marinade.
Allow cutlets to marinate 15 minutes or longer.
4. When ready to serve, sauté tofu and water chestnuts in a little
of the marinade until brown on both sides or broil 2 to 3 minutes
on each side.
NOTES : Freezing the tofu first gives it a meaty texture.