Prep 25 mins
Cook 1 hr
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.
- 17 ounces extra firm tofu
- 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
- 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.
- 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.
- Lay the coated tofu pieces out flat in a wide container, making sure none of the pieces are touching, then put in the freezer.
- 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.
- 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.
- Mix the cinnamon and coconut with the rice.
- Extract the tofu chunks from the freezer and dip each piece in the rice mixture, they should coating well by now.
- Pan fry until golden brown in about 1/4 cup of canola or another neutral oil.
- 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.