Wasabi Pea Encrusted Tofu Steaks with Sautéed Baby Bok Choy, and Thai Sticky Rice
Fresh baby bok choy and Thai Sticky Rice provides a modest reserved backdrop for simple tofu steaks encrusted in wasabi pea powder. With extra wasabi powder sprinkled over the top, this tips the flavor scale right off the chart!
- 3 or 4 fresh organic baby bok choy heads per person
- 1 bag Trader Joe's Wasabi Peas, 9 ounces
- 4-5 tablespoons Wildwood Soy Creamer or Trader Joe's Soy Creamer
- 1 tablespoon Jarrow's Extra Virgin Coconut Oil
- 2 teaspoons Dijon mustard
The Wasabi Powder
The wasabi coating on Trader Joe-San Wasabi Peas is not as HOT as other brands I've eaten. So don't be afraid of the WASABI!
Place the entire bag into the Blendtec Designer Series Blender and blend till it becomes a powder.
Trader Joe-San Wasabi Peas, 9 ounce bag.
Trader Joe-San Wasabi Peas in Blendtec Designer Series Blender.
Trader Joe-San Wasabi Peas Blended to FINE Powder.
The Fresh Tofu
Trader Joe's Organic Sprouted Wildwood Extra Firm Tofu comes in a twin-pack. I used one portion and sliced it in half and then each half sliced. This creates 4 fresh tofu steaks.
The Coating Solution
In order for the wasabi powder to form a crust, a wet coating solution must be created to dip the tofu steak into first.
I used 4-5 tablespoons of Wildwood Soy Creamer and
2 teaspoons of Dijon mustard whisked together and poured onto a shallow plate.
On another shallow plate add about 1/4 cup of the wasabi pea powder and set beside the mustard-soy creamer solution.
Coat all four tofu steaks with the mustard-soy creamer solution.
Dip the wet tofu steaks in the wasabi powder and be sure to tap all the sides too.
Fry the Wasabi Coated Tofu Steaks
Add one tablespoon of extra virgin cold pressed coconut oil into a large fry pan and over medium heat fry the wasabi pea powder encrusted tofu steaks.
After the tofu steaks have browned, remove from the pan and set aside.
The Baby Bok Choy
While the tofu steaks are browning, rinse the baby bok choy to remove any dirt.
Slice the small heads, keeping the thicker parts apart from the leafy delicate tops.
In the same pan the tofu steaks were cook in, sauté the thick ends of the sliced bok choy first for about 2 minutes and then add the leafy top slices.
DO NOT OVERCOOK the bok choy. All you want to do is heat it!
Sprinkle one or two tablespoons of the Powdered Wasabi Pea Powder over the sautéed bok choy and plate immediately.
DO NOT Overcook the Baby Bok Choy... just HEAT it!
Begin plating by placing about 1/2 cup of cook Thai Sticky Rice with a large side portion of the Sautéed Baby Bok Choy and top the plate with the Wasabi Encrusted Tofu. For added flavor, sprinkle a teaspoon or two of the Wasabi Pea Powder and serve immediately. Add a small bowl of the Wasabi Pea Powder on the table for those who want to add a bit more ZING! Rob-ART likes to add Sky Valley Organicville Sriracha Sauce to this dish.
How to Cook Thai Sticky Rice in the Fissler Vitaquick Pressure Cooker