Rice-crusted Peanut Sauce Coconut Tofu Cakes

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 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

Recipe

• 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 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 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 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 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 mix the cinnamon and coconut with the rice.
• 7 extract the tofu chunks from the freezer and dip each piece in the rice mixture, they should coating well by now.
• 8 pan fry until golden brown in about 1/4 cup of canola or another neutral oil.
• 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.