Wasabi Pea Tofu With Red Cabbage And Leeks

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

water, canola oil, red cabbage, leeks, kosher salt, freshly ground black pepper, wasabi peas, egg

Taken from www.myrecipes.com/recipe/wasabi-pea-tofu-red-cabbage-leeks (may not work)