CRISPY TOFU WITH PINEAPPLE- GINGER CHUTNEY
1. Wrap tofu in two layers of clean, lint- free kitchen towels ( or paper towels). Set on cutting board, and cover with another cutting board or plate, then set a large cookbook or can on top. Let stand 30 minutes.
2. In medium pan, heat oil, and sauté onion, ginger, red pepper, and jalapeÐo 3 minutes, until just softened. Add garlic and curry, and cook 1 minute more, stirring constantly. Add vinegar, brown sugar, and chopped pineapple. Simmer, uncovered, 20– 25 minutes, until thickened.
3. Preheat oven 375ÁF. Lightly spray or brush baking sheet with olive oil. Mix cornstarch with salt, pepper, and garlic powder in large shallow bowl. Unwrap tofu, and cut lengthwise into six slices. Cut each slice into four triangles. Dredge tofu in cornstarch, shaking off excess, and arrange on prepared sheet pan. Spray lightly with olive oil spray, and bake 30 minutes, flipping pieces halfway through.
4. Remove from oven, and arrange on plates. Top with chutney, shower with cilantro, and serve.
Per serving: 390 cal; 12g prot; 19g total fat ( 2.5g sat fat); 44g carb; 0mg chol; 890mg sod; 5g fiber; 26g sugars