Go Back
–+ servings
4.5 from 2 votes
Print

Lemon Pistachio Tofu

*You can chop the nuts coarsely in a mini food processor or coffee grinder. Note, I like to use the salted pistachios so I do not need to add extra salt to the dish.

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 1 block Firm Tofu (16 oz)
  • 2-3 Tbsp Corn Starch
  • 2 tsp Garlic Powder
  • 3 Tbsp Olive Oil (divided) Extra Virgin (Cold Pressed)
  • 1 Garlic Clove (minced)
  • 1/2 cup Vegetable Broth
  • 1/2 cup White Wine
  • Juice of 1 Lemon (about 1/4 cup)
  • Lemon Zest to taste
  • 1/3 cup Roasted Salted Pistachio Nuts (Chopped)

Instructions

  1. Open the tofu package and drain all the water out of it.

  2. Wrap the tofu in a clean towel and firmly press for a few seconds to dry.

  3. Spread cornstarch on a flat surface.

  4. Cut the tofu into equal slices (about 1/2 inch each).

  5. Place the sliced tofu to coat with corn starch and sprinkle 1 tsp garlic powder on each side.

  6. Drizzle 2 Tbsp olive oil in hot large non-stick pan and cook the tofu on each side for 4-5 minutes until crispy on both sides and set aside.

  7. Using the same pan, add remaining 1 Tbsp olive oil and add (in this order) the minced garlic, vegetable broth, lemon juice and wine and bring to a quick boil.

  8. Reduce the heat to a simmer and add the chopped pistachio nuts and lemon zest, and spoon gently to coat the tofu.

  9. Continue to simmer for an additional 4-5 minutes uncovered until the sauce thickens.