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Spicy Orange Teriyaki Cutlets
Nb persons: 8
Yield:
Preparation time: 25 minutes
Total time: 31 minutes
Source: http://www.ivu.org/recipes/eastasia/spicy-orange.html
| PREP TIME: 10 minutes; MARINATING TIME: 15 minutes; COOKING TIME: 6 minutes | |
| These "unchicken" cutlets take on the texture but not the cholesterol of chicken breasts. | |
| 3 boxes | silken lite extra-firm tofu, Freezing the tofu first gives it a meaty texture. |
| 1/2 cup | soy sauce |
| 1/2 cup | brown sugar |
| honey, alternative | |
| 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 |
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.
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