This dish is spectacular, as wasabi peas make a delicious breading for tofu. Surprisingly, they lose their bite when cooked but provide intriguing flavor and crunch in the slightly sweet, salty crust. Look for cans of the peas in the Asian food section of your supermarket or in the bulk bin of some large grocery stores. A few crushed peas get sprinkled on top of the finished dish for added crunch and a pop of pungency.
4 leeks, white and light green parts thinly sliced
1 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 cup wasabi peas, divided
1 large egg, lightly beaten
How to Make It
Cut each tofu block crosswise into 4 slices. Arrange tofu in a single layer on several layers of paper towels. Cover tofu with additional paper towels; let stand 15 minutes.
Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add cabbage and leeks to pan; cook 8 minutes or until crisp-tender, stirring occasionally. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Keep warm.
Place 3/4 cup peas in the bowl of a food processor; process until very finely ground and powdery. Place ground peas in a shallow dish. Place egg in another shallow dish. Sprinkle tofu with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper, pressing gently to adhere.
Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Dredge 1 side of each tofu slice in ground peas; dip in egg. Dredge same side of tofu a second time in the ground peas. Arrange tofu slices, dredged side down, in pan; cook 5 minutes or until browned. Add remaining 1 tablespoon oil to pan; turn tofu slices over, and cook 2 minutes.
Place remaining 1/4 cup peas in a zip-top plastic bag; lightly crush with a rolling pin or a small heavy pan. Serve tofu with cabbage mixture; sprinkle with crushed peas.