Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------CUTLETS-------------------------------
1 lb Extra-firm tofu 1/2 ts Herb salt
1/3 c Cilantro, chopped 1/2 c Pecans
1 tb Jalapeno, seeded minced 2 tb Olive oil
1 tb Ginger, grated

-------------------PINEAPPLE-GINGER GLAZE------------------------
1 md Pineapple 3 tb Lime juice
1 tb Ginger, grated Salt
1 1/2 tb Olive oil Cayenne
3 tb Apricot jam 3 tb Currants

----------------------------RICE---------------------------------
1 1/4 c Rice Salt pepper
1 tb Olive oil 2 tb Cilantro

Roughly break tofu squeeze out excess moisture. Place tofu with
the next 4 ingredients in a food processor process until smooth.
Shape into 24 crack-free cutlets place on a try. Sprinkle with
pecans press firmly into place.

Warm 2 non-stick skillets over medium heat warm 1/2 tb oil in each
pan. Place 12 cutlets in each pan cook for 5 minutes on each side,
they should be lightly browned. Add remaining oil as necessary. Keep
warm in a 250F oven.

PINEAPPLE-GINGER GLAZE: Peel core pineapple put enough pineapple
through a juice extractor to extract 1 1/2 cups. Cut remaining fruit
into 1/4" dice, you should have about 1 cup. Combine pineapple juice
with ginger in a frying pan bring to a boil. Reduce juice by half.
Remove from heat whisk in oil, jam lime juice. Season with salt
cayenne Add currants remaining pineapple keep warm.

RICE: Bring 6 cups water to a boil stir in rice. Boil for 10
minutes. Drain rinse under hot water. Add rest of ingredients.

TO ASSEMBLE: Place rice on one half of a warmed platter. Place 4
cutlets, pecan side up on the other half spoon glaze over the
cutlets.

Yamuna Devi, "Yamuna's Table"
Submitted By MARK SATTERLY On 03-06-95

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