MARINATED ASIAN CUTLETS
Enjoy this easy to make, tasty vegan/vegetarian meal for a fabulous alternative to animal based meals. The flavors are intense and seductive. Sexy food is so much fun and layers of flavor make it this way. Double the marinade recipe and reserve half to use as a drizzle.
INGREDIENTS:
1 pound, organic tofu, extra firm
2 Tbsp toasted sesame oil
2 - 3 cloves garlic, minced
1-2 Tbsp fresh ginger, minced
4 Tbsp organic, gluten free Tamari
1/2 cup fresh orange plus zest of 1 orange
1 – 2 Tbsp organic cane or coconut sugar, to taste
½ - 1 tsp Asian chili sauce or dried chili peppers, to taste
1 tsp Miso - optional (an enzyme-rich fermented bean paste found in most health food stores)
Coconut, sesame or grape-seed oil for sautéing
GARNISH:
Long curls orange zest, toasted sesame seeds and fresh cilantro
DIRECTIONS:
TO SERVE:
TERI’S TIPS:
Enjoy this easy to make, tasty vegan/vegetarian meal for a fabulous alternative to animal based meals. The flavors are intense and seductive. Sexy food is so much fun and layers of flavor make it this way. Double the marinade recipe and reserve half to use as a drizzle.
- Main course
- Vegan, gluten-free
- Serves 3 – 4
- Vegan, gluten-free
INGREDIENTS:
1 pound, organic tofu, extra firm
2 Tbsp toasted sesame oil
2 - 3 cloves garlic, minced
1-2 Tbsp fresh ginger, minced
4 Tbsp organic, gluten free Tamari
1/2 cup fresh orange plus zest of 1 orange
1 – 2 Tbsp organic cane or coconut sugar, to taste
½ - 1 tsp Asian chili sauce or dried chili peppers, to taste
1 tsp Miso - optional (an enzyme-rich fermented bean paste found in most health food stores)
Coconut, sesame or grape-seed oil for sautéing
GARNISH:
Long curls orange zest, toasted sesame seeds and fresh cilantro
DIRECTIONS:
- Slice tofu block into ½ inch rectangles, wrap and press tofu in a clean tea towel to remove excess moisture. Set aside and assemble marinade.
- Mix together all of the marinade ingredients in a shallow glass baking dish large enough to hold tofu in a single layer, a freezer bag works well.
- Coat each piece of tofu in the marinade ensuring all sides are covered. Marinate for an hour at room temp or several hours in the fridge – overnight is best.
- Heat a stainless steel or cast iron pan, over high heat. When pan is hot, reduce temperature to medium heat and coat lightly with oil.
- Drain and reserve marinade and sauté tofu in the hot pan for approx. 6 minutes per side or until well bronzed on both sides. Turn down heat as necessary.
- When the tofu is ready, turn off heat, pour over any remaining marinade (not the reserved stash) over tofu pieces, cover and keep warm until ready to plate.
TO SERVE:
- Slice cutlets on the diagonal, arrange over black rice with grilled carrots, a drizzle of reserved Asian marinade and garnish with the zest, sesame seeds and cilantro.
TERI’S TIPS:
- Double or triple the recipe if needed for it’s fabulous in wraps and over salads and if you have meat eaters, the marinade is great for that too.
