This recipe was developed at the request of my sister-in-law. She was having a major wasabi craving — in her words “I’m like SO craving wasabi that I’m sitting here eating a bowl of heated up frozen broccoli from a box, with soy sauce and wasabi on it” — and wanted crusty tofu with a wasabi coating.
It tooks a few tries to figure out how to get the tofu crusty (I cheated and used Chex crumbs), and then a couple more tries to get wasabi flavor right, but hopefully this is a passable solution.
Crusty Wasabi Tofu
- 1 14-ounce block of extra firm tofu
- 1/2 cup gluten-free tamari or soy sauce
- 1/2 cup mirin
- 2 tablespoons honey
- 2 tablespoons minced ginger
- 1-2 tablespoons prepared wasabi
- 2 cups Rice Chex
- Press the tofu for half an hour.
- Meanwhile, combine the tamari, mirin, honey, and ginger in a small saucepan. Heat over high heat until just beginning to boil, then reduce heat to medium-low and simmer for 15 minutes. Remove from heat and use a whisk to mix in the wasabi until completely combined.
- Slice the tofu width-wise into eight even pieces. Place the tofu in a casserole dish (or plastic bag) and cover with the sauce. Marinate 1-2 hours, flipping the tofu halfway through.
- Crush the Chex into crumbs. (I did it in a plastic bag to prevent crumbs from going everywhere.)
- Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease with oil.
- Place the Chex crumbs in a shallow bowl. Coat the marinated tofu in the crumbs, then place on the baking sheet.
- Bake for 30 minutes, flipping halfway through. Remove and serve.
I originally intended to use panko crumbs, but couldn’t find any that were gluten-free. If you are using gluten-free bread crumbs, you’ll need approximately 3/4 to 1 cup. Crush the Chex pretty small. You know how the squares have that matrix design? You want to crush it small enough that you can’t tell that’s what the pieces originally looked like. (But you don’t want dust.)
Mirin is a sweetened rice wine. If you can’t find it, use sake or sherry and add a little extra honey.
The wasabi gets muted once the tofu is baked. I used 2 tablespoons, and while the marinade had a definitive kick before baking, the final product was pretty mild. If you don’t like spicy foods or don’t like the taste of wasabi, you can leave it out entirely.
The longer the tofu marinates, the stronger the flavor. If you have the time, I’d encourage a longer than 2 hour marinating time. I was running out of daylight, so I had to cut things short.