- 2 (14-ounce) packages water-packed extra-firm tofu, drained
- 1/4 cup canola oil, divided
- 12 ounces thinly sliced red cabbage
- 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
- calories 450
- fat 26.9 g
- satfat 4.7 g
- monofat 12.7 g
- polyfat 8.9 g
- protein 24 g
- carbohydrate 29 g
- fiber 4 g
- cholesterol 47 mg
- iron 6 mg
- sodium 607 mg
- calcium 244 mg
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.