First, freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours.

When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.

Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half.

Mix all the ingredients for the marinade and pour this over your tofu cutlets, making sure they are all nice and coated.

Place them in your fridge for at least an hour or overnight.

When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with tin foil. Place the cutlets on this baking sheet, about an inch or so apart. Bake at 350F for 40 minutes, flipping them halfway through. 

While the cutlets are cooking,  make your pineapple reduction by bringing the pineapple juice to a boil on the stove. Once boiling, remove the cover and turn the heat to medium low. Let cook for 20-30 minutes, stirring occasionally, to reduce it by at least half and turn into viscous syrupy liquid.

Before serving, place your cooked cutlets in a bowl and drizzle on the pineapple reduction. Toss gently to coat. Alternatively, you can just brush each cutlet with the pineapple reduction before serving.

Serve in a big salad, bowl with rice and pineapple salsa, or as a sandwich with spicy teriryaki mayo. You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!