Rating: 3 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light August 2006

Gallery

Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 3/4 cup rice and 4 tofu triangles)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

391 calories; calories from fat 35%; fat 15.1g; saturated fat 2.5g; mono fat 5.5g; poly fat 6.6g; protein 17.6g; carbohydrates 46.7g; fiber 2.6g; iron 3.1mg; sodium 748mg; calcium 101mg.
Advertisement