A fusion on tofu

Being of Chinese descent, one would think that tofu and I are a match-made in heaven. This however, is not the case at all. Tofu, along with other soy products, does not make my belly happy. It's cousin tempeh, the fermented soybean, and I get along just fine. However, this does not deter me from putting tofu on the menu as I do know that many people do enjoy it. Hey, it's been made and eaten for over 2,000 years with its origins in China, so there must be something magical about it.

Coconut-crusted tofu cutlets with mac-mango salsa

Sesame and green studded brown rice

Organic firm tofu was marinated overnight in a mixture of tamari, filtered water, tahini, fresh lime juice, maple syrup, garlic, and a pinch of cayenne. The tofu was then drained, with the marinade reserved to make a sauce, and then coated with an aromatic blend of toasted coconut, finely ground cornmeal, cumin powder, chili powder, cilantro, and red chili flakes. What was surprising was that the tofu did not need any sort of adhesion prior to it's dive into the blend. It just needed a firm palm and press. To finish off the tofu, it was baked in the pizza oven on high temp until nicely golden brown. Served on a bed of brown rice tossed with toasted sesame seeds, Bloomsdale spinach, green peas, and sesame oil, the tofu cutlets were topped with a refreshing and hearty salsa made of roasted macadamia nut chunks, diced mangoes, diced red onions, cilantro, fresh lime juice, seeded and finely diced jalapenos, and a touch of agave.