Pistachio Encrusted Tofu with Pear-Leek-Brandy Sauce | VegWeb.com, The World's Largest Collection of

Ingredients

• 1/2 (14-ounce) package firm tofu, drained and sliced into 4 cutlets about 1/3-inch thick each
• 1/4 cup chopped pistachios
• 1 tablespoon + 1 tablespoon vegetable oil
• 1 firm, under-ripe pear, sliced
• 1 medium leek, thinly sliced
• 1 tablespoon minced fresh thyme (may substitute with 1/4 cup minced parsley)
• 1/2 cup brandy or bourbon (brandy is best)
• 3 apricot, or to taste, finely chopped (optional)
• salt, to taste
• pepper, to taste