When I was in the process of developing recipes for my book, I recruited a friend of mine, Jill and her meat-eating husband Des to give me their honest opinions. I'm sure there was many a night when Jill had to drag him to the table for dinner, but for the most part he was prepared to give the recipes a go. The final recipe on their testing schedule was for these lemon soy cutlets. Jill asked me over that night, I suspect because she decided that serving Des tofu cutlets would be a battle hard to win on her own. It was music to my ears when Jill asked him if he would eat them again and he responded (in a surprised voice), "Definitely. Yes." This meal is very simple but really tasty (just ask Des!). It's a perfect mid-week dinner when you arrive home to a fridge that is bare save for a block of tofu and some salad greens.
Boil the tofu slices in a pan of water until they float to the surface (about three minutes). While the tofu is boiling, mix together the garlic, lemon juice, shoyu and rice syrup.
Drain the tofu and pat the slices dry with a dry, clean cloth.
Pour the garlic mixture over the tofu, turning the slices so they absorb the flavours of the marinade.
Leave the tofu in the marinade for up to 4 hours (but 20 minutes is fine if you're short of time).
Dip the tofu in the polenta and coat each side evenly.
Heat the oil in a shallow frying pan.
Working in batches, drop the cutlets into the pan and fry for 4 minutes on each side or until golden.
Repeat until all the cutlets are cooked.
Serve with the Asian salad.
Makes 2 servings
| Prep Time: | 20 mins - 4 hrs |
| Cooking Time: | 25 mins |
| Ready in: | 4 hrs 25 mins |
Suitable for: |
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| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1123 kj |
| Calories | 268 kcal |
| Fat | 11.4 g |
| Saturated Fat | 1.7 g |
| Total Carbohydrate | 26 g |
| Total Protein | 17.2 g |
| Fibre | 4.1 g |
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