This dinner rocked. I've been using Trader Joe's peanut flour in my smoothies, but this was my first time cooking with it. I made a peanut flour batter, battered and fried the tofu, and then drizzled on a coconut milk-peanut flour sauce before serving. Crispy, peanuty, and just a little sweet, the peanut flour batter was somewhat reminiscent of pancakes. I served this with steamed broccoli and peanut-scallion rice.
- In a shallow bowl, make batter by combining 2 parts peanut flour to 1 part white flour, a sprinkle of cornstarch, and enough almond milk to make a thick batter.
- Slice a block of firm or extra-firm tofu into 1/4-1/2 inch thick slices.
- Heat a couple tablespoons of vegetable oil in a nonstick skillet over medium-high heat. Dip tofu in batter, then fry about 2 minutes per side or until golden-brown.
- Stir together about 1/2 cup peanut flour, 1/2-1 teaspoon powdered ginger, and a dash of salt.
- Add a spoonful of sesame oil, and enough coconut milk to make the sauce the consistency you want.
- Blend or vigorously whisk to get out the lumps. Microwave sauce for a minute before serving.
Make rice. Just before serving, stir a couple handfuls of chopped peanuts and a few thinly-sliced scallions into the rice.