Peanut Tofu with Fried Bananas

This meal photographed poorly, but it sure tasted great.  Tofu is marinated in a gingery soy-lime sauce, then coated in crushed peanuts and topped with fried bananas and green onion. I served it with steamed broccoli, and brown rice with green onions folded in.

The Ingredients:
Marinade:
3 T soy sauce
1 T lime juice
1 t agave
1/8 t ginger powder

1 1/4 c roasted, unsalted peanuts
1/4 c flour
1 T cornstarch
a pinch garlic powder
1/2 c water
1 block extra-firm tofu
2 slightly green bananas, halved lengthwise then widthwise
4 green onions, trimmed

oil for cooking

The Process:

1. Mix together marinade ingredients.  Cut tofu into 4-6 slabs, coat with marinade, and let sit in the refrigerator for a few hours or overnight.
2. Pulse peanuts in a food processor or hand-chop like a fiend until they form coarse crumbs. Pour onto a plate.
3. In a shallow bowl, combine flour, cornstarch, garlic powder, and water. 
4. Heat a shallow coating of oil in 2 frying pans over medium heat (or preheat the oven to 200 degrees and work in batches, placing finished food in oven while cooking remaining food).
5. Dip tofu slices in flour mixture, then press firmly into peanuts to coat both sides.  Fry for a couple minutes per side, turning carefully to prevent the peanuts from falling off.
6. Meanwhile, dip banana slices and green onion in the flour mixture, then fry in the other pan until browned.  Serve tofu topped with fried bananas and a green onion.