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Wasabi Pea Powder
Encrusted Tofu Steaks with Sautéed Baby Bok Choy,
and Thai Sticky Rice
 
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Vegan Dinner

Wasabi Pea Encrusted Tofu Steaks with Sautéed Baby Bok Choy, and Thai Sticky Rice
Wasabi Pea Encrusted Tofu Steaks with Thai Sticky Rice and Sauteed Baby Bok Choy

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!

Ingredients

  • 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

Tools

  • Blendtec Blender or Vitamix with Dry Canister
  • 2 shallow plates or bowls
  • knife

Preparation

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.

Set aside.

Trader Joe's Wasabi Peas
Trader Joe-San Wasabi Peas, 9 ounce bag.

Whole Wasabi Peas In Blendtec Blender
Trader Joe-San Wasabi Peas in Blendtec Designer Series Blender.

Wasabi Pea Powder
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.

 

Soy Creamer-Dijon Mustard and Wasabi Powder


Soy Creamer and Dijon Mustard Wet Mixture for Coating Tofu Steak
Coat all four tofu steaks with the mustard-soy creamer solution.

Fresh Tofu Coated with Wasabi Pea Powder

Dip the wet tofu steaks in the wasabi powder and be sure to tap all the sides too.

Fried Wasabi Pea Encrusted Tofu Steaks

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.

 

Fresh Baby Bok Choy

Saute the Thick Bottom Slices First

Lightly Saute the Green Leaves of the Baby Bok Choy AFTER the Thicker Bottom Slices
DO NOT Overcook the Baby Bok Choy... just HEAT it!

Wasabi Pea Powder Encrusted Tofu Steaks

Presentation

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.

 

Related Recipes

How to Cook Thai Sticky Rice in the Fissler Vitaquick Pressure Cooker

Betty Morgan, Chez Bettay, the Vegan Gourmet
Chez Bettay
 

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"Thai Sticky Rice, Wasabi Encrusted Tofu
and Sautéed Baby Bok Choy"
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