A few notes before you get started:

PRESS THE TOFU: Pressing the tofu helps to release the water in the tofu. This will help make for a chewier tofu texture once cooked. I just bought a tofu press and this has been a game changer. I used to just place my tofu between two plates and stack a bunch of heavy things on the plates— and it did the job, but it’s a bit easier and more efficient using a press. The amount of time needed to press the tofu will vary by the method you are using at the brand of tofu. Everything is a bit different, but I’d say it’s best to aim for 20-40 minutes.

TOFU: I recommend using extra firm tofu for this recipe. I buy the House Foods Organic Tofu from Costco and have had great results with that brand. The texture is thick and it holds it’s shape really well, even after being pressed. If I try a different a different firmness level, I will update the notes.

MARINATING THE TOFU: I have been working on a version of this tofu that includes instructions for marinating the tofu. It’s been hit or miss on if the marinate actually adds enough flavor. I have had a few test batches where it added a lot of flavor to the tofu, and a few were it hasn’t. I think it really came down to how well the tofu was pressed and the cut of the tofu. A well pressed, thinner tofu likely had more flavor than a thicker cut. So if you’d like to try marinating the tofu, press it well and then cut it into a bit thinner slices. Marinate the tofu slices overnight in a sauce made-up of: 1/4 cup white balsamic vinegar or lemon juice, 2 teaspoons garlic powder, and 2 teaspoons onion powder. I whisk the ingredients together using a hand whisk, but feel free to use a blender too. The next day, prep the tofu following the directions below. 

BLENDER VS. FOOD PROCESSOR: You can use either a blender or a food processor. Both work well. If using a blender, you may find it helpful to first lightly blend the pistachios alone to help chop them up better before adding the wet ingredients. Chopping the basil into smaller pieces before adding it to the blender will make it easier to incorporate with the other ingredients too. I did not do either of these things when I tried the blender method, I just threw everything into the blender and started the machine. I ended up having to stop and move the ingredients around in the blender several times until I got the desired texture.

FREEZING: This makes a larger batch of tofu. If it’s too much tofu for you and your crew, feel free to cut in half or consider making it all and freezing for future use. This freezes and thaws well, so it makes a great go-to main dish on a busy night.