4 servings (serving size: 3/4 cup rice and 4 tofu triangles)
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.
This is a delicious recipe, and it's so different I would serve it to guests. I marinated the tofu in 1 TB soy sauce for an hour before pressing it. I had no trouble keeping the peanuts on the triangles, but I moistened the tofu with three TB egg substitute (no water) and maybe that acted as "glue." Also, be sure to get the peanuts ground fine enough. I put the ginger, garlic powder, and crushed red pepper in the small bowl of the food processor along with the peanuts, so everything was rather finely ground together. Cooked jasmine rice with 50% light coconut milk, 50% water, and it was wonderful with the cilantro, red bell, and onion added. Made steamed green beans and a peanut sauce to drizzle over them and the tofu triangles, which do need a sauce. Any of the peanut sauce recipes on the CL site would probably be fine.
I really like the flavor of this tofu dish, and I think it comes together pretty easily. Agreed that the peanut coating sometimes falls off the tofu during cooking, though. Because there is no sauce, the creamy rice made with the rice milk complements the tofu. Not especially a dish for company, but one of my favorite tofu dishes from CL!
Tasted okay, but not good enough to justify the effort I put in. Like the previous review, I had trouble getting the peanut mixture to stay on the tofu. It worked fine for the first 8 pieces, but not the last set of 8.
The triangles were tasty...I used salted peanuts and then also absentmindedly added salt which made them a tad too salty. The peanut coating didn't really stay on that well, but well enough that the flavors blended together nicely and I just put the extra peanut over the top. They didn't look too pretty though so probably wouldn't make them for guests. Also made the suggested rice with it., but used brown rice and green pepper.
Overall, I would probably make it again, but there are so many other fun recipes out there to experiment with that it might be awhile.
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