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Pistachio Crusted Tofu with Silken Tofu Wasabi Dressing by Chef Anthony Moraes

Pistachio Crusted Tofu with Silken Tofu Wasabi Dressing

Makes 4 Servings


1 4-lb block firm tofu

1 onion, minced

4 cloves garlic, minced

1 cup orange juice

½ cup plain full fat yogurt

¼ cup extra virgin olive oil

3 tablespoons Chinese Five Spice

2/3 cup white miso paste

1 cup crushed Wonderful Pistachios

1 blood orange, cut into segments

1/8 cup mint leaves

1/8 cup Thai basil leaves

1 cup micro greens

1 tablespoon Orange Vin Cotto

¼ cup extra virgin olive oil

1 tablespoon Togarashi spice mix

1 cup silken tofu

1 teaspoon traditional wasabi powder (free of artificial coloring)

¼ cup yuzu juice


For the Tofu:

Preheat oven to 350 degrees.Blend raw onion and garlic, extra virgin olive oil, yogurt, orange juice and Chinese Five Spice into a wet paste.Cut Tofu into 3 equal parts length wise.Cover Tofu with the paste and marinate overnight.Remove Tofu from the marinade and sear on all sides using either a grill or griddle until golden brown (5-8 minutes).Coat the tofu with the miso and coat with the crushed pistachios. Place into the oven on a parchment lined baking sheet and roast for 20 minutes.

For the Salad:

Combine all ingredients in a bowl to mix.Drizzle with Orange Vin Cotto and olive oil.Season with Togarashi spice.

For Silken Tofu Dressing:

Place silken tofu into a blender along with wasabi powder. Turn blender on and slowly drizzle in yuzu juice.

To Plate:

Slice Tofu into ¼” slabs and shingle onto a board or plate. Top with salad. Drizzle with Silken Tofu Dressing.

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