The recipe, Peanut-Crusted Tofu Triangles, does have some prep time to it since you need to drain and press the tofu to remove most of the liquid. To give the crust something to adhear to, the tofu goes for a quick swim in some egg whites. The triangles then get dipped into a mixture of fresh ground peanuts, garlic, ginger and crushed red pepper. Cooked in peanut oil until they are golden and crisp, the tofu has a mild peanutty flavor with a spicy kick to it. I would probably have to do something a little different if I were to make this again though. Even with the robust flavor in the crust, it was still a bit bland - maybe coating both sides instead of one would fix that? Or even better, letting the tofu sit in a mild marinate to soak up some more flavor first. Though I really did like the peanuts, I would probably use cashews next time for a little more bang.
To help speed up the rice part of the recipe, we used instant brown rice for the first time tonight. I've always just given into the lengthy time to cook brown rice, but since the recipe requested instant, I gave it a go. The rice was a bit richer and a little more creamy than we are used to as it was cooked in soymilk instead of water. The speedy cook time was nice and while we were plesantly surprised at the texture from the instant version, I think I like being able to control the texture with the regular brown rice. I wouldn't hesitate to use it again though when I need something quick!
Peanut-Crusted Tofu Triangles