Pistachio-Crusted Tofu With Ponzu Sauce

1. 1

   Cut tofu in half crosswise, then cut each piece in half horizontally, forming 4 rectangles. Press between paper towels to dry. Pour ponzu into shallow bowl or pie dish. Add tofu rectangles to ponzu and marinate 15 minutes, turning occasionally.

2. 2

   Meanwhile, pulse nuts in processor until finely ground (do not allow to turn to paste). Transfer to another shallow bowl.

3. 3

   Pat tofu dry. Sprinkle with pepper. Whisk mayonnaise into ponzu in bowl. Working with 1 tofu piece at a time, coat with ponzu mayonnaise and place in bowl with ground pistachios. Turn to coat; press so nuts adhere. Place tofu on rimmed baking sheet. Repeat with remaining tofu, ponzu mayonnaise, and pistachios.

4. 4

   Heat oil in large nonstick skillet over medium heat. Add tofu; cook until golden and heated through, 3 to 4 minutes per side. Spoon remaining ponzu mayonnaise onto plates. Top with tofu and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.