Pistachio Crusted Tofu with Silken Tofu Wasabi Dressing
Makes 4 Servings
Ingredients:
1 4-lb block firm tofu
1 onion, minced
4 cloves garlic, minced
1 cup orange juice
½ cup plain full fat yogurt
¼ cup extra virgin olive oil
3 tablespoons Chinese Five Spice
2/3 cup white miso paste
1 cup crushed Wonderful Pistachios
1 blood orange, cut into segments
1/8 cup mint leaves
1/8 cup Thai basil leaves
1 cup micro greens
1 tablespoon Orange Vin Cotto
¼ cup extra virgin olive oil
1 tablespoon Togarashi spice mix
1 cup silken tofu
1 teaspoon traditional wasabi powder (free of artificial coloring)
¼ cup yuzu juice
Directions
For the Tofu:
Preheat oven to 350 degrees.Blend raw onion and garlic, extra virgin olive oil, yogurt, orange juice and Chinese Five Spice into a wet paste.Cut Tofu into 3 equal parts length wise.Cover Tofu with the paste and marinate overnight.Remove Tofu from the marinade and sear on all sides using either a grill or griddle until golden brown (5-8 minutes).Coat the tofu with the miso and coat with the crushed pistachios. Place into the oven on a parchment lined baking sheet and roast for 20 minutes.
For the Salad:
Combine all ingredients in a bowl to mix.Drizzle with Orange Vin Cotto and olive oil.Season with Togarashi spice.
For Silken Tofu Dressing:
Place silken tofu into a blender along with wasabi powder. Turn blender on and slowly drizzle in yuzu juice.
To Plate:
Slice Tofu into ¼” slabs and shingle onto a board or plate. Top with salad. Drizzle with Silken Tofu Dressing.