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Tofu Cutlets
From: kmandjm
Cut a pound of tofu in half vertically and then into four horizontal
slices each so that you have eight "cutlets" about 1 inch x 4 inches
long.
Wrap each cutlet in a paper towel and gently squeeze any excess
water out.
In a 9 x 13 cake pan or casserole dish, mix the following marinade:
- 4 tbs. tamari or soy
- 6 tbs. water
- 1 tbsp. olive oil
- 2 cloves garlic, minced
- 1 inch of ginger root, peeled and grated or minced very fine
Marinate the tofu for at least four hours, up to 12 hours, turning
at least once.
Heat oven to 425, remove tofu from marinade and place on a cookie
sheet.
Bake for about 20 - 30 mins, until firm but not crispy.
These tofu cutlets can be combined in a stir fry or (our favorite):
served over rice with a little umeboshi paste mixed in, with fresh
steamed spinach and mango slices fried for just a minute in maple
syrup or rice syrup with a tsp. of margarine.
Enjoy!
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