Follow these steps for perfect results
firm tofu
drained
ponzu
unsalted natural pistachios
ground
mayonnaise
peanut oil
Drain tofu and cut into 4 rectangles.
Press tofu between paper towels to remove excess moisture.
Pour ponzu sauce into a shallow bowl.
Marinate tofu in ponzu sauce for 15 minutes, turning occasionally.
Pulse pistachios in a food processor until finely ground.
Transfer ground pistachios to a shallow bowl.
Pat tofu dry and sprinkle with pepper (optional).
Whisk mayonnaise into the remaining ponzu sauce.
Coat each tofu piece with the ponzu-mayonnaise mixture.
Press the coated tofu into the ground pistachios, ensuring even coverage.
Place the pistachio-crusted tofu on a baking sheet.
Heat peanut oil in a nonstick skillet over medium heat.
Cook tofu for 3-4 minutes per side, until golden brown and heated through.
Spoon remaining ponzu-mayonnaise onto plates.
Top with pistachio-crusted tofu and serve immediately.
Expert advice for the best results
Ensure the tofu is well-drained for a crispier crust.
Don't overcook the tofu, or it will become dry.
Serve immediately for the best texture.
Add a pinch of red pepper flakes for a little heat.
Everything you need to know before you start
15 minutes
Tofu can be marinated ahead of time.
Arrange tofu pieces artfully on the plate and drizzle with any remaining sauce. Garnish with chopped green onions or sesame seeds.
Serve with steamed rice and vegetables.
Serve as part of a bento box.
Serve with a side of miso soup.
Complements the flavors of ponzu and pistachios
Crisp and refreshing
Discover the story behind this recipe
Tofu is a staple in Japanese cuisine and is often used in vegetarian dishes.
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