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    You are in: Home / Recipes / Rice-Crusted Peanut Sauce Coconut Tofu Cakes Recipe
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    Rice-Crusted Peanut Sauce Coconut Tofu Cakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    the80srule's Note:

    Peanut sauce makes a nice marinade to grill tofu with, either storebought or homemade. I like 365 peanut sauce, a lot of my homemade attempts didn't go as well due to faulty blender. There's a Taste Spotting webpage that always showcases these mouth-watering fritters and I got the idea to make these from seeing a picture of these Thai banana fritters that were coated in rice then fried. I figured that would be delicious for both sweet and savory fritters, and why not tofu? You can make this sweet OR savory, or a little of both! To save on calories, oven-frying works. Prep/cook time does not account for initially drying out the tofu.

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    Serves: 16


    bite-si ...

    Units: US | Metric


    • 1/4 cup thai peanut sauce (your choice)
    • 2 tablespoons soy sauce


    • 1/3 cup unsweetened desiccated coconut (fine-flake)
    • 1 teaspoon cinnamon
    • 1/3 cup uncooked brown rice (to yield 1 cup cooked)
    • 1 teaspoon olive oil


    1. 1
      Drain the tofu very well and dry it out using the method of your choice-- microwave, press, etc. then cut into 8 little rectangular slices. Cut them in half so you get a total of 16 squares and put them into a tossing bowl.
    2. 2
      Mix the peanut and soy sauces together to make a marinade. Add to the tossing bowl, and toss well to coat all the tofu pieces.
    3. 3
      Lay the coated tofu pieces out flat in a wide container, making sure none of the pieces are touching, then put in the freezer.
    4. 4
      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.
    5. 5
      Drain the rice but don't rinse it. 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.
    6. 6
      Mix the cinnamon and coconut with the rice.
    7. 7
      Extract the tofu chunks from the freezer and dip each piece in the rice mixture, they should coating well by now.
    8. 8
      Pan fry until golden brown in about 1/4 cup of canola or another neutral oil.
    9. 9
      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 425°F.

    Ratings & Reviews:


    Nutritional Facts for Rice-Crusted Peanut Sauce Coconut Tofu Cakes

    Serving Size: 1 (40 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 46.8
    Calories from Fat 19
    Total Fat 2.1 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 133.5 mg
    Total Carbohydrate 4.4 g
    Dietary Fiber 0.5 g
    Sugars 0.9 g
    Protein 3.0 g

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