Pistachio Crusted Tofu
 
 
Yield: 4 servings
Ingredients
For the tofu:
  • 1 14 oz package extra-firm tofu (not silken)
  • 1 Tbsp soy sauce
  • ½ cup panko breadcrumbs
  • ½ cup shelled pistachio nuts
  • Salt & pepper to taste
  • 2 Tbsp brown mustard
  • 2 Tbsp pure maple syrup
  • ½ Tbsp soy sauce
  • 1 Tbsp Vegenaise (or mayonnaise)
For the sweet chili sauce:
  • 1 Tbsp cornstarch
  • 2 Tbsp water
  • ½ cup rice vinegar
  • ½ cup granulated sugar
  • ⅓ cup water
  • 2 cloves minced garlic
  • 1 tsp minced ginger
  • 1-3 tsp dried red chili flakes (1 for mild, 3 for hot)
Instructions
  1. Drain tofu and press lightly between two paper towels to remove extra water. Cut into ½ inch slabs and brush with the tablespoon of soy sauce. Set aside while you prepare the coating.
  2. Combine mustard, maple syrup, ½ Tbsp soy sauce, and Vegenaise in a bowl.
  3. In a food processor, pulse pistachios until finely ground. Combine ground pistachios, breadcrumbs, and salt and pepper in another bowl.
  4. Dip each slice of tofu into the maple-mustard sauce, coating evenly, then dredge in the bowl with the breadcrumb mixture. Coat each side well with the breadcrumbs. Try not to lick your fingers, even though you will have tempting alien-like bulbs of pistachio crumbs extending from them.
  5. Place tofu on the baking sheet and bake for 15 minutes. Flip each piece over and bake for another 15 minutes, or until golden-brown. Serve warm with sweet chili dipping sauce on the side:
  6. While the tofu is baking, prepare the sweet chili sauce. Combine cornstarch and 2 Tbsp water in a small bowl and stir to dissolve. Set aside.
  7. Combine the rest of the sauce ingredients in a small saucepan and bring to a boil. Cook for ten minutes over medium heat, until reduced by ½. Reduce the heat to low and stir in the cornstarch/water mixture. Cook over low heat for another two minutes, until thickened. Remove from heat.
Recipe by Baked In at https://www.baked-in.com/2012/01/18/pistachio-crusted-tofu/