-
1
Drain the tofu very well and dry it out using the method of your choice-- microwave, press, etc.
-
2
then cut into 8 little rectangular slices.
-
3
Cut them in half so you get a total of 16 squares and put them into a tossing bowl.
-
4
Mix the peanut and soy sauces together to make a marinade.
-
5
Add to the tossing bowl, and toss well to coat all the tofu pieces.
-
6
Lay the coated tofu pieces out flat in a wide container, making sure none of the pieces are touching, then put in the freezer.
-
7
While the tofu is freezing cook your rice with the olive oil and 1 cup of water for 30-45 minutes depending on the length of the grains, or until soft and fluffy.
-
8
Drain the rice but don't rinse it.
-
9
In a long shallow dish or container, lay out the rice and let it sit for at least 10-15 minutes to cool off and get sticky.
-
10
Mix the cinnamon and coconut with the rice.
-
11
Extract the tofu chunks from the freezer and dip each piece in the rice mixture, they should coating well by now.
-
12
Pan fry until golden brown in about 1/4 cup of canola or another neutral oil.
-
13
Or, pour 1 tablespoon of canola oil onto a baking sheet and disperse it with a pastry brush or paper towel and bake the tofu pieces on each side for 10 minutes at 425F.
