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. The orange juice is a great flair for this creation.
INGREDIENTS:
1, 350-450 gram package organic tofu, extra firm
2 Tbsp toasted sesame oil
2 - 3 cloves garlic, minced
1-2 Tbsp fresh ginger, minced
3-4 Tbsp organic, gluten-free. low-sodium tamari
1/4 cup fresh orange plus zest of 1 organic orange
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:
Asian Ginger Sauce
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. The orange juice is a great flair for this creation.
- Main course
- Vegan, gluten-free
- Serves 3 – 4
- Vegan, gluten-free
INGREDIENTS:
1, 350-450 gram package organic tofu, extra firm
2 Tbsp toasted sesame oil
2 - 3 cloves garlic, minced
1-2 Tbsp fresh ginger, minced
3-4 Tbsp organic, gluten-free. low-sodium tamari
1/4 cup fresh orange plus zest of 1 organic orange
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:
Asian Ginger Sauce
Toasted sesame seeds and fresh cilantro
DIRECTIONS:
- Slice tofu block into 1/2-3/4 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 starting with 3 tbsp tamari, in a shallow glass baking dish large enough to hold tofu in a single layer, a freezer bag works well. Taste and adjust to make it work.
- 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 grill 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 approximately 6 minutes per side or until well bronzed on both sides. Turn down heat as necessary.
- While the Tofu is cooking, prepare the Asian Ginger Sauce and accompanying side dishes.
- When the tofu is ready, turn off heat, pour remaining marinade over tofu pieces, cover and keep warm until ready to plate.
TO SERVE:
- Slice cutlets on the diagonal, arrange over forbidden black rice with grilled carrots, a drizzle of Asian Ginger Sauce and garnish with the sesame seeds and cilantro.
TERI’S TIPS:
- If using miso, limit the tamari to 3 tbsp.
- Double or triple this recipe for it’s fabulous in wraps and over salads. If you have meat eaters, the marinade is great for that too.
- No time to marinate? Warm the marinade then drench the tofu before sautéing.
