Tofu Cutlets with Green Olives & Prunes

  • Active Time 25m
  • Total Time 25m

2 servings

In this dish, tofu slices are dredged and sautéed as you would with a chicken breast or a fish fillet to make them crisp on the outside and soft and moist inside. The green olive and prune combination may sound unusual, but when we were developing the recipe we had to double the amount of sauce because our tasters loved it so much.

ingredients

  • 7 ounces extra-firm, water-packed tofu (see Tips for Leftovers), drained
  • 1 tablespoon cornstarch
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper plus more to taste
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup vegetable broth or reduced-sodium chicken broth (see Tips for Leftovers)
  • 2 to 3 tablespoons red-wine vinegar, to taste
  • 2 tablespoons chopped pitted green olives, such as Spanish, Cerignola or cracked green
  • 2 tablespoons chopped pitted prunes

directions

Cut tofu crosswise into four 1/2 inch-thick slices. Pat with paper towels to remove excess moisture. Whisk cornstarch, flour, salt and 1/8 teaspoon pepper in a shallow dish.

Heat oil in a medium nonstick skillet over medium-high heat. Dredge the tofu in the cornstarch mixture. Add the tofu to the pan and cook, turning once, until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm.

Add broth and vinegar to the pan; bring to a simmer, stirring often. Add olives, prunes and pepper (to taste) and simmer until heated through, 1 to 2 minutes. To serve, spoon the sauce over the tofu.

Tips for Leftovers:

Tofu -
Storage: Rinse leftover tofu, place in a storage container and cover with water; change water every 1 to 2 days to keep it fresh; you can also freeze tofu for up to 5 months (Don’t be surprised if the frozen tofu turns a light shade of caramel and has a slightly chewier texture).


Uses: Crumble and use instead of the meat in your favorite tuna or chicken salad recipe; dice and add to a vegetable stir-fry.

Broth -
Storage: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator.


Uses: Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9255

nutrition information per serving

218 calories; 14g total fat; 2g total saturated fat; 0mg cholesterol; 663mg sodium; 16g carbohydrates; 2g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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