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.
Peanut-Crusted Tofu Triangles
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.
Yield: 4 servings (serving size: 3/4 cup rice and 4 tofu triangles)
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Amount per serving
- Calories: 391
- Calories from fat: 35%
- Fat: 15.1g
- Saturated fat: 2.5g
- Monounsaturated fat: 5.5g
- Polyunsaturated fat: 6.6g
- Protein: 17.6g
- Carbohydrate: 46.7g
- Fiber: 2.6g
- Cholesterol: 0.0mg
- Iron: 3.1mg
- Sodium: 748mg
- Calcium: 101mg
- 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
- Cooking spray
- 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.
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