Peanut-Crusted Tofu Triangles

Peanut-Crusted Tofu Triangles (Adapted from CL)

14 ounce package of firm tofu, drained
1 1/2 cups dry instant brown rice
1 1/2 cups plain soymilk
1/2 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
3 tablespoons finely chopped red bell pepper
1 teaspoon salt, divided
1/3 cup dry-roasted peanuts
1/2 teaspoon granulated garlic
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1 teaspoon water
1 large egg white
1 tablespoon peanut oil

Using a sharp knife, cut tofu into 9 rectangles. Cut each one in half at a diagonal to make two triangles. Place tofu onto 3 or 4 layers of paper towels and cover with another 3-4. Set a heavy cutting board or heavy pan on top to draw out more of the liquid from the tofu for about 20 minutes.

In a medium saucepan, mix together dry rice and soymilk. Bring to a boil, cover and reduce heat - simmer for 5 minutes. Mix in green onions, cilantro, bell pepper, and 1/2 teaspoon salt. Cover and keep warm.

Place peanuts in a food processor and pulse until finely ground. In a shallow dish, mix together ground peanuts, garlic, ginger, red pepper and remaining 1/2 teaspoon salt. In another shallow dish, mix together water and egg white.

Dip one side of each tofu piece into the egg mixture. Place the same side into the peanut mixture and lightly press to adhear - move to a cutting board.

In a large skillet, heat oil over medium heat. Add tofu pieces and cook until golden on each side - about 2-4 minutes. If your pan will not hold all of the tofu, do this in two batches using 1 1/2 teaspoons peanut oil for each. Serve the crisp triangles with the brown rice.

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