Peanut and tofu cutlets from The Tofu Cookbook by Becky Johnson
These delicious peanut and tofu patties make a filling and nutritious midweek meal, served with lightly steamed green vegetables or a crisp salad, and a tangy salsa or ketchup.
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Cooking tools:
- Colander
- Saucepan
- Skillet
- Baking sheet
- Grill
- Oven
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
Ingredients
- 15 ml/1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 200 g/7 oz/1¾ cups peanuts
- 90 g/3½ oz/½ cup brown rice
- 30 ml/2 tbsp olive oil, for shallow frying
- small bunch of fresh coriander (cilantro) or parsley, chopped (optional)
- 250 g/9 oz firm tofu, drained and crumbled
- 30 ml/2 tbsp light soy sauce
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