Blue Plate Special #38: Pistachio Crusted Tofu with Rice & Peas

We LOVE this tofu! Pistachios are perfection.

Pistachio Encrusted Tofu
1/4 cup raw pistachios
1/4 cup cornmeal
1 cup rice milk
S and P
High heat oil

Press the tofu. Grind the pistachios. Cut the tofu into 8 triangles. Make a breading station with the following set up:

1.  rice milk
2.  cornmeal + pistachios + salt + pepper (mixed together)
3.  plate for breaded tofu

Dunk the tofu into the rice milk and then coat with cornmeal/pistachio mixture. Heat oil in non-stick skillet and cook until crispy and golden brown on both sides.

Rice & Peas
1 cup of cooked rice
1 leek
1 cup frozen green peas
The zest of 1/2 a lemon

Clean and slice the leek. Sauté in olive oil in a saucepan until soft. Add rice and toss with leeks. Season with salt, pepper and lemon zest.

Defrost the peas and mix in with the rice just before serving.

Plate it up and enjoy!

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