Pistachio Encrusted Tofu with Pear-Leek-Brandy Sauce
1/2 (14-ounce) package firm tofu, drained and sliced into 4 cutlets about 1/3-inch thick each
1/4 cup chopped pistachios
1 tablespoon + 1 tablespoon vegetable oil
1 firm, under-ripe pear, sliced
1 medium leek, thinly sliced
1 tablespoon minced fresh thyme (may substitute with 1/4 cup minced parsley)
1/2 cup brandy or bourbon (brandy is best)
3 apricot, or to taste, finely chopped (optional)
salt, to taste
pepper, to taste
1. Pat tofu dry. Press the cutlets into the nut mixture to embed the nuts on each side.
2. Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Add and cook the tofu until the nuts are browned on both sides. Remove from pan.
3. Add the pears to pan with a little more oil and cook over medium to medium-high heat until caramelized (cook until a little browned), about 5 to 7 minutes.
4. Add the leek and saute a few more minutes. Add the thyme and saute 2 more minutes. Add the brandy and cook until reduced. If when you taste it you feel it needs more sweetness add a couple chopped apricots. Season with salt and pepper.
5. Serve the nut encrusted tofu with the pear-thyme mixture on top of it. Serve with mashed potatoes or winter squash and broccoli.
Source of recipe: This is my attempt to recreate a recipe from a restaurant in Spokane WA named Mizuna [fantastic restaurant that serves both vegan and regular fair]