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Step 1
First, freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours.
Step 2
When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
Step 3
Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half.
Step 4
Mix all the ingredients for the marinade and pour this over your tofu cutlets, making sure they are all nice and coated.
Step 5
Place them in your fridge for at least an hour or overnight.
Step 6
When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with tin foil. Place the cutlets on this baking sheet, about an inch or so apart. Bake at 350F for 40 minutes, flipping them halfway through.
Step 7
While the cutlets are cooking, make your pineapple reduction by bringing the pineapple juice to a boil on the stove. Once boiling, remove the cover and turn the heat to medium low. Let cook for 20-30 minutes, stirring occasionally, to reduce it by at least half and turn into viscous syrupy liquid.
Step 8
Before serving, place your cooked cutlets in a bowl and drizzle on the pineapple reduction. Toss gently to coat. Alternatively, you can just brush each cutlet with the pineapple reduction before serving.
Step 9
Serve in a big salad, bowl with rice and pineapple salsa, or as a sandwich with spicy teriryaki mayo. You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!