On my recent trip to the Nijiya Market I bought a one-pound tray of tofu cutlet. Tofu cutlet is just a block of silken tofu that is lightly fried, making the outer part a bit crispy but leaving the inside soft and smooth. It comes ready to use and is perfect to just eat fresh out of the package; or add to soups; to serve on sandwiches, in stir fries, or, in this case, as a delightful vegetarian hors d’oeuvres.
Remember on my recent post on broccoli rabe pesto I mentioned that I had some ideas for what to do with the reserve? Well the time has arrived and this is it. Tofu cutlet with pesto might be an even more delightful way to enjoy broccoli rabe than with pasta. What do you think?
tofu cutlet with broccoli rabe pesto and daikon sprouts
1 block tofu cutlet, cut into ¼ inch thick slices
Kosher salt to taste
broccoli rabe pesto at room temperature (recipe here)
Daikon sprouts to garnish
Lay tofu slices on a plate and sprinkle with salt. Microwave on high for a minute or so to warm. Spread some pesto on each individual piece. Sprinkle with daikon sprouts. Arrange cutely on a platter and serve.
This is super easy to make and will wow your dinner guests every time!