Tofu and peanuts both contribute magnesium to this dish. Serve this tasty vegetarian entrée with lime wedges for a bit of color and citrus flavor.
1 (14-ounce) package firm tofu, drained
1 1/2 cups uncooked instant rice
1 1/2 cups rice milk
1/2 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
3 tablespoons finely chopped red bell pepper
1 teaspoon salt, divided
1 teaspoon water
1 large egg white
1/3 cup dry-roasted peanuts
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
2 teaspoons peanut oil, divided
How to Make It
Cut tofu crosswise into 8 equal pieces. Cut each piece into two triangles. Arrange tofu in a single layer on several layers of heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting board on top of tofu. Place a heavy pan on cutting board. Let stand 20 minutes. Pat tofu dry with paper towels.
Combine rice and milk in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Stir in onions, cilantro, bell pepper, and 1/2 teaspoon salt. Cover and keep warm.
Combine 1 teaspoon water and egg white in a shallow dish. Place peanuts in a food processor; process until finely ground. Combine ground peanuts, garlic powder, ginger, red pepper, and remaining 1/2 teaspoon salt in a shallow dish. Dip one side of each tofu triangle in egg mixture. Dredge the same side in peanut mixture. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add half of tofu; cook 2 minutes on each side or until browned. (Watch closely to prevent burning.) Repeat procedure with remaining 1 teaspoon oil and tofu. Serve tofu with rice.