Vegetarian Times October 2012 : Page 46

technique Sesame-Crusted Tofu with Lemongrass-Orange Reduction Serves 4 Serve these crispy cutlets with steamed greens. The bright citrus sauce also works as a tasty topping for roasted squash. CUTLETS 1 2 ¼ ¾ ½ 1½ 1 Tbs. minced fresh ginger cloves garlic, minced (2 tsp.) tsp. freshly ground black pepper cup fresh orange juice cup low-sodium vegetable broth Tbs. reduced-sodium tamari orange, supremed, for garnish (optional) 1 16-oz pkg. fi rm tofu, drained 6 Tbs. hulled sesame seeds 2 tsp. toasted sesame oil REDUCTION 2 tsp. toasted sesame oil 1 large shallot, fi nely chopped (¼ cup) 1 Tbs. minced fresh lemongrass 1 | To make Cutlets: Press tofu between 2 cutting boards; tip boards over sink edge 30 minutes. Halve tofu crosswise into 2 slabs, then slice slabs into 2 cutlets. 2 | To make Reduction: Heat oil in skillet over medium-high heat. Add shallot, lemongrass, ginger, garlic, and pepper; sauté 3 minutes. Whisk in juice, broth, and tamari. Reduce heat to medium-low, and simmer 5 minutes, or until slightly thickened. 3 | Spread sesame seeds on plate. Dredge Cutlets in sesame seeds. 4 | Heat oil in skillet over medium heat; add Cutlets. Cook 10 minutes, or until golden brown, turning once. Serve each cutlet with 3 orange slices (if using) and 3 Tbs. Reduction. PER SERVING 256 cal; 15 g prot; 17 g total fat (2 g sat fat); 13 g carb; 0 mg chol; 292 mg sod; 2 g fi ber; 5 g sugars To supreme an orange for a garnish, slice off the top and bottom of the orange so the juicy fl esh is visible. Standing fruit upright, slice off peel and pith, working from top to bottom and all the way around. Next, release supremes by slicing each wedge away from adjoin-ing membranes. 46 October | 2012 |

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