CRISPY TOFU WITH PINEAPPLE- GIN­GER CHUTNEY

Better Nutrition - - EATING HEALTH -

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

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