Peanut-Crusted Tofu Triangles

• 1 (14-ounce) package firm tofu, drained
• 1 1/2 cups uncooked instant rice
• 1 1/2 cups rice milk
• 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 teaspoon water
• 1 large egg white
• 1/3 cup dry-roasted peanuts
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper
• 2 teaspoons peanut oil, divided
• Cooking spray

1. Cut tofu crosswise into 8 equal pieces. Cut each piece into two triangles. Arrange tofu in a single layer on several layers of heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting board on top of tofu. Place a heavy pan on cutting board. Let stand 20 minutes. Pat tofu dry with paper towels.
2. Combine rice and milk in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Stir in onions, cilantro, bell pepper, and 1/2 teaspoon salt. Cover and keep warm.
3. Combine 1 teaspoon 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 teaspoon salt in a shallow dish. Dip one side of each tofu triangle in egg mixture. Dredge the same side in peanut mixture. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add half of tofu; cook 2 minutes on each side or until browned. (Watch closely to prevent burning.) Repeat procedure with remaining 1 teaspoon oil and tofu. Serve tofu with rice.

firm tofu, rice, rice milk, green onions, fresh cilantro, red bell pepper, salt, water, egg white, peanuts, garlic, ground ginger, red pepper, peanut oil, cooking spray

Taken from www.myrecipes.com/recipe/peanut-crusted-tofu-triangles (may not work)