pistachi-zu tofu
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This is one of those 'on the edge' recipes where all the individual ingredients are awesome, but the combination could go well or badly. In a hurry. I was actually pretty skeptical, but this was an enthusiastic and unanimous thumbs-up by the entire family. Next time, 2 blocks of tofu.
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Cut the tofu and let it sit for about 15 minutes to let some of the water drain out. While letting the tofu drain, toss the pistachios in the food processor and grind them up so they are the texture of bread crumbs, about 20 seconds. Dump this into a shallow bowl or pie pan.
Mix together shoyu and the citrus of your choosing. Marinate the tofu steaks in a 9 x 9 pan for about 30 minutes, flipping them once.
Take the tofu steaks out, and then add a few dollops of mayonnaise to the shoyu/citrus. Mix well. Coat the tofu with the mayo/shoyu sauce. Coat well with crushed pistachio. It won't stick completely, but enough of it will stick to the tofu to create a crunchy crust to balance out the softness of the tofu.
Drizzle a bit of oil into a non-stick pan. When hot, put pistachio-coated tofu into the pan. Flip once. Drizzle with the sauce and sprinkle the any extra crushed pistachios over.
Mix together shoyu and the citrus of your choosing. Marinate the tofu steaks in a 9 x 9 pan for about 30 minutes, flipping them once.
Take the tofu steaks out, and then add a few dollops of mayonnaise to the shoyu/citrus. Mix well. Coat the tofu with the mayo/shoyu sauce. Coat well with crushed pistachio. It won't stick completely, but enough of it will stick to the tofu to create a crunchy crust to balance out the softness of the tofu.
Drizzle a bit of oil into a non-stick pan. When hot, put pistachio-coated tofu into the pan. Flip once. Drizzle with the sauce and sprinkle the any extra crushed pistachios over.
