Tofu Cutlets

Page 131

| Course Type: Main Courses

(1 review)

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Recipe Reviews

This is one of my favorite things to do with tofu. Who knew that pressing tofu would make such a difference in the texture? You end up with something dense and chewy, not soft and squishy like tofu is ordinarily.

The pressing is simple, but takes a half hour or more of clock-time. This generally means that for a weeknight, you have to Plan Ahead and do this the night before. (My notes say if you keep this overnight in the fridge, you should turn the cutlets once.)

Shulman recommends another half hour for marinating. I've done this with less, but the more time you can let them soak, the better.

The marinade in the recipe is good, but you don't need to be limited to this. Replacing the tahini with a nut butter is a simple variation. Any clinging marinade should be scraped off before cooking.

The cutlets can be broiled or sautéed or even cooked on the bbq grill (Shulman doesn't mention this option). They are easy and *really* good.

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I finally found some real tofu and made this again tonight. Since I've now got a stove with a real broiler, I decided to use that. I started by following Shulman's suggested times of 5 minutes per side. Side one was pretty well burnt. Tried 3 minutes on the second side and that was not quite as bad but still darker than we'd like. Of course this is dependent on how your particular broiler works, but I think looking in about 3 minutes would be a good idea.

(edited 19th October 2011) (0) comment (1) useful  

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