Pistachio-Crusted Tofu with Ponzu

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Pistachio-Crusted Tofu with Ponzu

In our household, tofu is still served more regularly than chicken or beef.  Maybe it’s a leftover from Cari’s vegetarian days, but we enjoy the versatility and texture it provides.  It’s also cheap and healthy.

We have a few favourite tofu recipes, but are always on the lookout for new ways to prepare it.  This recipe intrigued us for a few reasons.  Most obvious was the use of ponzu.  It turns out that ponzu is a citrus-infused soy sauce available at Asian supermarkets.  For some reason, I went to Whole Foods and forked over $10.99 for it.  Next time I’ll know better.  Another thing that we liked about this recipe is that there are only five ingredients: peanut oil, pistachios, mayonnaise, ponzu and tofu.

This dish turned out very well.  The sauce was really interesting – I had never thought to whisk mayonnaise and soy sauce together, but it actually worked!  It didn’t taste unlike the flavour you get in certain sushi rolls that use mayo.  We served the tofu alongside brown rice, which soaked up the extra sauce and tasted great.  The only challenge I had was that the pistachios only partially adhered to the tofu.  Still, we definitely got enough pistachio to get the idea.  We’ll be making this again; a great weeknight meal.

Once again, we didn’t adapt this recipe.  So here it is, courtesy of Epicurious.

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