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Tofu Cutlets with Green Olives & Prunes

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  2 servings
In this dish, tofu slices are dredged and sauteed 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.
RECIPE INGREDIENTS
7 ounces  extra-firm, water-packed tofu (see Tips for Two), 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 Two)
2-3 tablespoons  red-wine vinegar, to taste
2 tablespoons  chopped pitted green olives, such as Spanish, Cerignola or cracked green
2 tablespoons  chopped pitted prunes
Freshly ground pepper  to taste

Tips for Two--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.
Tips for Two--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.
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 and simmer until heated through, 1 to 2 minutes. To serve, spoon the sauce over the tofu.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   2 servings
Calories: 218
Fat, Saturated: 2g
Fiber: 2g
Carbohydrates, Total: 16g
Sodium: 663mg
% Cal. from Fat: 58%
Fat. Total: 14g
Protein: 9g
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