Grilled Ginger Cutlets

1 pound low fat tofu
1/4 cup tamari
1/4 cup rice vinegar
3 tablespoons honey
2 tablespoons Chinese Five Spice Seasoning
3 tablespoons ginger
2 tablespoons sesame seeds
1 teaspoon toasted sesame oil
1  bunch scallions, finely sliced (reserve green tops for garnish)
1/4 cup sake
2 tablespoons light sesame oil
Slice tofu into cutlets, about 1/4 inch thick, and layer in a casserole. Combine tamari, vinegar, honey, Chinese seasoning, ginger, sesame seeds, and toasted sesame oil. Pour marinade over tofu slices and let marinate overnight in the refrigerator.

Remove cutlets from casserole and pour remaining marinade into a small saucepan. Add scallions and sake to marinade and cook over medium low heat until warmed.

Heat light sesame oil in large skillet and add tofu cutlets one layer thick, turning them as they brown.

To serve, place cutlets on a large platter, drizzle with hot marinade. Garnish with green scallion tops.

Ease of Preparation: Easy

Preparation Time: 5-10 min
marinate overnight

Cook Time: 5 min

Servings: 6

Recipe By: Lisa Turner

From:  Mostly Macro
Used with permission of publisher Healing Arts Press, an imprint of Inner Traditions International, Rochester, VT

Nutrition Facts
As prepared, each serving contains 180 calories, 9g total fat, 0mg cholesterol, 700mg sodium, 17g total carbohydrate and 9g protein.