“Hot Like Wasabi When I Bust Rhymes”- Wasabi Pea Encrusted Tofu
I am a huge fan of crunchy wasabi peas. I first got into wasabi peas when I was living in Gainesville (Go Gators!). A great art festival would come around twice a year and I always looked forward to the typical festival food. Not that I actually purchased any of the funnel cakes, cotton candy or ice cream sundae’s dripping in hot fudge and whipped cream. I did my best to keep my festival food consumption to a minimum.
I could never afford to buy any real art at these festivals, but I would always make it a point to make two stops at my favorite booths. Aside from the Cabot Cheese booth which gave out samples of what I think is the best cheddar cheese, I would always stop at the Candy/Nuts tent to get my favorite shoe-string licorice and cinnamon glazed pecans. It is at this particular booth that I became a huge fan of wasabi peas. With one free sample of this crunchy, spicy snack I was hooked.
What You Need:
1 Block Tofu (drained and blotted with paper towels)
2 Egg Whites
1 Tbsp Mushroom Stir-fry sauce
1 Tbsp Teryaki Sauce
1/4 Cup Mashed Wasabi Peas
Set oven to 400 degrees on convection setting.
1. Slice the tofu into 1/4”-1/2” slices. Set aside on a paper towel so the extra moisture is absorbed.
2. In a small mixing bowl combine the sauces and egg whites. Set aside. Then pour the mashed wasabi peas onto a shallow dish or plate. Next, take the slices of tofu and dip them into the egg mixture. Then take the egg covered tofu and dip it into the wasabi pea mixture. Be sure that the tofu is coated in the wasabi peas.
3. Place the coated tofu onto a greased cookie sheet. Place the tofu in the oven on the middle rack for about 20 minutes.
*Serve with stir-fry veggies, brown rice or even on a sandwich!
2 years ago