Okay, so I was eating some Wasabi peas I got from Trader Joe’s and was thinking “hmm, this would make an awesome type of bread crumb!” So after I continued to eat them, I started to become obsessed with the idea of making tofu recipe with them.
I wasn’t sure if I actually liked it at first…the heat of the wasabi wanes considerably when cooked this way. I also didn’t get a chance to try it until it was cool. However, after seeing my adult brother devour the rest of the batch, and tell me he loved it, I figured it was worth sharing.
For the Avocado Ginger cream sauce, I was inspired by sushi. Avocado sushi is my favorite, and I guess I’m weird but I love to eat the ginger slices along with it in the same mouthful. I also got the idea of using vegan cream cheese because non-vegan sushi uses cream cheese sometimes, and thought it’d be good veganized. The added vegan mayo was mostly to make it a better consistency, but I was also thinking of the spicy mayo I’ve seen on sushi before as well.
I ate it with cooked brown rice, but it might be cool to form into onigiri and place the tofu on top, or put it in a hand roll (the rice, tofu, avocado sauce wrapped in a nori sheet).
Wasabi Crusted Tofu with Avocado Ginger Cream Sauce
For the tofu:
1/2 cup wasabi peas
2 tbsp cornstarch or arrowroot
1 cup water
1/2 cup unbleached all purpose flour (more as needed)
1 1 lb container of extra firm tofu (I used firm black tofu plus by nasoya and it didn’t hold together all that great, so I think extra firm tofu would work MUCH better) sliced into 8 equally sized slices width wise
canola oil, enough to cover a large frying pan/skillet and a little extra
For the Avocado Ginger Cream Sauce
1/2 an avocado
2 1/2 tbsp vegan cream cheese (I used Trader Joe’s brand)
2 tbsp vegan mayo (I used Nasoya Nayonaise but Vegenaise would be better)
1 tsp lime juice
1 tsp grated fresh ginger root
1/2 tsp vegan sugar
To make the tofu:
- In a food processor or blender, crush wasabi peas until mostly into a powder but with some pieces of peas still partially in tact.
- Place wasabi pea powder in a bowl and mix with 2 tbsp cornstarch or arrowroot.
- Place water in a separate bowl, and flour in another.
- Drain the the tofu and lightly pat dry. Cut width wise into 8 evenly sized (as close as you can) pieces.
- Heat oil in pan at medium heat. You’ll know when it’s ready to put the tofu in it when you place a smidge of the pea mixture in the oil and it sizzles and fries up instantly.
- In the meantime, begin to prepare the tofu. Dip each slice in the flour on both sides, then place in water, and then coat into the pea-cornstarch mixture. Place on a plate until oil is ready.
- Prepare a plate with a paper towel next to the frying pan to absorb the oil of the tofu once they’re done cooking.
- When the oil is heated enough, place each tofu slice in the oil. Cook on each side until golden brown and crispy.
- Take out carefully with a spatula or tongs and place on prepared paper towel plate.
- Let cool until an edible temperature, and then eat along with the Avocado Ginger Cream Sauce and rice or whatever you like.
To make the Avocado Ginger Cream Sauce:
- Place all ingredients in a food processor and blend until smooth and creamy but not too thin.
My results! If you make it, lemme know what you think, yeah?
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