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.
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
- 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.
- Pulse peanuts in a food processor or hand-chop like a fiend until they form coarse crumbs. Pour onto a plate.
- In a shallow bowl, combine flour, cornstarch, garlic powder, and water.
- 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).
- 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.
- 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.