Peanut-Crusted Tofu Triangles Recipe

Name: Peanut-Crusted Tofu Triangles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.

640

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Peanut-Crusted Tofu Triangles falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peanut-Crusted Tofu Triangles

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