Ingredients
1
12-16 oz package of extra firm tofu in water
1
bag of panko (Japanese bread crumbs)
1
box tempura mix (Japanese batter)
2
cups jasmine or basmati rice
1
tbs natural creamy peanut butter
Directions
2.
Drain tofu. Cut into 24 square pieces. Set aside. Mix tempura batter per directions on box. Pour panko into bowl. A piece at a time, dip the tofu into the tempura and then into the panko until all 24 pieces are battered and breaded. Set aside. Heat oil until when placed in it the tofu sizzles. You will need about 1 inch of oil in your pan. Fry tofu until golden brown. Drain on paper towel lined plate.
4.
Cook per instructions.
6.
In small bowl, mix peanut butter, minced garlic, sesame oil, peanut oil, red pepper paste, and sugar together. Add a splash of lemon juice and mix well. Add soy sauce until you reach a consistency that is to your liking. You can dip or coat the tofu with this sauce.
7.
Serve tofu with rice and sauce and enjoy!
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