Wasabi pea-encrusted tofu

Another one from the interesting VegCooking blog - you can sure tell where I've been roaming! I love wasabi peas, with their sudden heat - and savory after taste. Just imagining their crunchy spike against the creamy blandness of tofu - sounds good to me! We'll try it baked.

Wasabi Pea-Encrusted Tofu

1 16-oz. pkg. extra firm tofu, drained
1/2 cup soy sauce
1 Tbsp. brown rice vinegar
2 cloves garlic, minced
1 cup wasabi peas
2 Tbsp. vegetable oil

•Press the block of tofu with paper towels to remove excess water, then cut it into four equal pieces, each about the size of a deck of cards.

•In a medium bowl, combine the soy sauce, vinegar, and garlic, then stir. Add the tofu, being sure to cover it completely, and let marinate for 15 minutes. If the liquid is too shallow to cover the tofu, turn it often.

•In a blender or food processor, blend the wasabi peas until they reach the consistency of coarse salt, then pour onto a plate.

•Dip each piece of tofu into the wasabi peas, coating each side.

•Pour the oil into a skillet and bring the temperature to medium-high heat. Add the coated tofu and flip after the wasabi peas turn into a crunchy golden crust, about 3 to 4 minutes on each side.

Makes 2 to 4 servings