Spicy Orange Teriyaki Cutlets Serves 6
These “unchicken” cutlets take on the texture but not the cholesterol of chicken breasts. Freezing the tofu first gives it a meaty texture.
Prep Time: 10 minutes
Marinating Time: 15 minutes
Cooking Time: 6 minutes
3 10 1/2-ounce boxes silken “lite” extra-firm tofu
1/2 cup “lite” tamari or soy sauce
1/2 cup brown sugar or honey
2 teaspoons soybean oil
2 cloves garlic, minced
1 teaspoon gingerroot, minced
2 tablespoons brown rice vinegar
1/4 cup orange juice
Dash of dry sherry
Ground black pepper, to taste
8 ounce can sliced water chestnuts
1. 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, 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.