Tofu Cutlets with Pineapple Ginger Glaze

Cutlets

 * 1 lb extra-firm tofu
 * ⅓ cup cilantro, chopped
 * 1 tablespoon jalapeno, seeded and minced
 * 1 tablespoon ginger, grated
 * ½ teaspoon herb salt
 * ½ cup pecans
 * 2 tablespoon olive oil

Pineapple ginger glaze

 * 1 medium pineapple
 * 1 tablespoon ginger, grated
 * 1½ tablespoon olive oil
 * 3 tablespoon apricot jam
 * 3 tablespoon lime juice
 * 1 salt
 * 1 cayenne
 * 3 tablespoon currants

Rice

 * 1¼ cup rice
 * 1 tablespoon olive oil
 * salt and pepper
 * 2 tablespoon cilantro

Directions

 * 1) Roughly break tofu and squeeze out excess moisture.
 * 2) Place tofu with the next 4 ingredients in a food processor and process until smooth.
 * 3) Shape into 24 crack-free cutlets and place on a try.
 * 4) Sprinkle with pecans and press firmly into place.
 * 5) Warm 2 non-stick skillets over medium heat and warm ½ tbsp oil in each pan.
 * 6) Place 12 cutlets in each pan and cook for 5 minutes on each side, they should be lightly browned.
 * 7) Add remaining oil as necessary.
 * 8) Keep warm in a 250°F oven.

Pineapple ginger glaze

 * 1) Peel and core pineapple and put enough pineapple through a juice extractor to extract 1½ cups.
 * 2) Cut remaining fruit into ¼" dice, you should have about 1 cup.
 * 3) Combine pineapple juice with ginger in a frying pan and bring to a boil.
 * 4) Reduce juice by half.
 * 5) Remove from heat and whisk in oil, jam and lime juice.
 * 6) Season with salt and cayenne add currants and remaining pineapple and keep warm.

Rice

 * 1) Bring 6 cups water to a boil and stir in rice.
 * 2) Boil for 10 minutes.
 * 3) Drain and rinse under hot water.
 * 4) Add rest of ingredients.

To assemble

 * 1) Place rice on one half of a warmed platter.
 * 2) Place 4 cutlets, pecan side up on the other half and spoon glaze over the cutlets.