I have a subscription to Bon Appetit magazine, and this month (Sept 10) one of their featured “Meatless Mains” sounded awesome. So awesome in fact, I wanted to pass it on before I even try it! So let us know if you make it!
*Note: Some ponzu sauce has fish in it, read carefully!
Original link HERE
Pistachio-Crusted Tofu with Ponzu Sauce
Ponzu, a citrus-infused soy sauce, can be found in the Asian foods section of some supermarkets.
Recipe by the Bon Appetit Test Kitchen
* 1 12-ounce package organic firm tofu, drained
* 1/4 cup ponzu
* 1/2 cup unsalted natural pistachios (about 2 1/2 ounces)
* 1/4 cup (vegan) mayonnaise
* 2 tablespoons peanut oil
Coating the tofu works best if you use one hand for wet ingredients and the other for dry. With your dominant hand (“wet” hand), coat the tofu in the mayo. With the other hand (“dry” hand), press the tofu into the ground nuts. The wet-hand, dry-hand method is a tidy way to coat food for frying.
Cut tofu in half crosswise, then cut each piece in half horizontally, forming 4 rectangles. Press between paper towels to dry. Pour ponzu into shallow bowl or pie dish. Add tofu rectangles to ponzu and marinate 15 minutes, turning occasionally.
Meanwhile, pulse nuts in processor until finely ground (do not allow to turn to paste). Transfer to another shallow bowl.
Pat tofu dry. Sprinkle with pepper. Whisk mayonnaise into ponzu in bowl. Working with 1 tofu piece at a time, coat with ponzu mayonnaise and place in bowl with ground pistachios. Turn to coat; press so nuts adhere. Place tofu on rimmed baking sheet. Repeat with remaining tofu, ponzu mayonnaise, and pistachios.
Heat oil in large nonstick skillet over medium heat. Add tofu; cook until golden and heated through, 3 to 4 minutes per side. Spoon remaining ponzu mayonnaise onto plates. Top with tofu and serve.
Man that sounds awesome! Maybe with a drizzle of sriatcha sauce or chili oil on top and some pan-fried Brussels sprouts in the side with a little ponzu dressing. MMMMM!