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Ingredients

• 7 ounces extra-firm, water-packed tofu (see Tips for Two), drained
• 1 tablespoon cornstarch
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper plus more to taste
• 1 tablespoon extra-virgin olive oil
• 3/4 cup vegetable broth or reduced-sodium chicken broth (see Tips for Two)
• 2-3 tablespoons red-wine vinegar, to taste
• 2 tablespoons chopped pitted green olives, such as Spanish, Cerignola or cracked green
• 2 tablespoons chopped pitted prunes
• Freshly ground pepper to taste

Description

Tofu Cutlets With Green Olives & Prunes - The Huffington Post

Kitchen Daily