Monday Recipe: Pistachio Crusted Tofu

     Every now and then I decide to go completely off book in the kitchen. This time it was because I sitting on a block of tofu that had been in my fridge a Long Time. It was a use it or lose it kind of thing. Normally I use tofu as a filler in my stir-fry. I didn't have any meat prepped so I decided to give meatless a try. This turned out far better than I could have hoped for. I wound up serving it over a bag of microwave-steamer Chinese-style vegetables.  One of my students tried it when I brought leftovers to school and has been after me to give him the recipe ever since. Here it is. 

Pistachio Crusted Tofu

Ingredients

• 1 block firm tofu (about 14 ounces)
• 1/2 cup sour cream
• 1/4t 5-spice powder
• 1t Worcestershire sauce
• 1T Sriracha

For crust:

• 1/2 cup panko bread crumbs
• 1/4 cup shredded unsweetened coconut
• 1 cup chopped pistachios
• 1/4 cup finely grated Parmesan cheese

Directions

1. Preheat oven to 375F
2. Drain tofu and pat dry with paper towels. Slice into 1/2" thick slabs
3. Mix sour cream, 5-spice powder, Worcestershire sauce and Sriracha in a medium bowl
4. In another medium bowl, mix all ingredients for crust
5. Spread a thin layer of the sour cream mix on each slab of tofu. Cover both sides and edges. 
6. Press tofu into crust bowl. Cover slab completely with crust. Place on a greased cookie sheet.
7. Cook for about 30 minutes at 375F or until pistachios/coconut start to brown.

Good times!