For the Chutney:
3 Tbsp. peanut oil
3 oz. minced red onions
1 tsp. minced fresh garlic
1 tsp. minced fresh ginger
1 Tbsp. chopped fresh cilantro
2 lb. finely chopped fresh pineapple
3/4 cup rice vinegar
1/2 cup orange juice
1/4 cup brown sugar
1/4 tsp. ground cardamom
1/4 tsp. crushed red pepper
For the Tofu:
2 1/4 cups unbleached flour
1 Tbsp. Chinese five-spice powder
8 oz. bread crumbs
2 Tbsp. sesame seeds
1 1/2 cups soy milk
6 lbs. extra firm tofu, sliced into pieces 1/2”x2”x3”
• In a large sauce pan, heat the oil over medium heat.
• Add the onions, garlic, ginger, and cilantro. Sauté for 2 minutes. Add the pineapple. Sauté 2 more minutes. Add the remaining chutney ingredients.
• Simmer 20 minutes, until thick and syrupy.
• Chill.
• Preheat fryer to 375°F.
• Combine the flour and five-spice powder in a bowl and set aside.
• Combine the bread crumbs and sesame seeds in a bowl. Set aside.
• Pour the soy milk into a small bowl. Dredge the tofu in the flour and dip into the soy milk. Press the tofu into the bread crumbs. Shake off excess crumbs.
• Immediately fry the tofu in the fryer for 2-3 minutes or until golden brown.
• Serve immediately with the pineapple chutney.
Makes 24 servings
