Recipe Post

Hello,

Tonight while we were eating dinner, Steve and I were talking about how great family cookbooks are. He suggested starting a recipe blog for our family and friends instead. (He's smart. That's why I married him.) I know that most of you are awesome cooks, so please share the love! I'm still learning, but I'll go first. Here's what we ate tonight:

Peanut-Crusted Tofu Triangles

1 (14-oz) package extra firm tofu, drained
1 1/2 c. uncooked instant rice
1 1/2 c. rice milk
1/2 c. thinly sliced green onions
1/3 c. fresh cilantro
1/4 c. finely chopped red bell pepper
1 tsp. salt divided
1 tsp. water
1 large egg white
1/3 c. dry roasted peanuts
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1/2 tsp. crushed red pepper
2 tsp. peanut oil, divided
Lime wedges

Cut tofu crosswise into 8 pieces, then cut each piece into two triangles. Arrange tofu in single layer on several layers of paper towels and put several more paper towel layers on top. Put a cutting board on top, then put something heavy on the cutting board like a pan, some books, etc. Let stand for 20 minutes.

Combine rice and milk in a saucepan; bring to boil. Cover, reduce heat, and simmer for 5 minutes. Stir in green onions, cilantro, red bell pepper, and 1/2 t. salt. Cover and keep warm.

Combine 1 t. water and egg white in a shallow dish. Place peanuts in a food processor; process until finely ground. Combine ground peanuts, garlic powder, ginger, red pepper and remaining 1/2 t. salt in another shallow dish. Dip one side of each tofu triangle in egg mixture; dredge same side in peanut mixture. Heat peanut oil in nonstick skillet over medium heat. Add tofu; cook for 2 minutes on each side or until browned. (Be careful, or it will burn!) Serve with rice and lime wedges.