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Crispy Peanut Tofu & Cauliflower Rice Stir-Fry
INGREDIENTS
STIR-FRY
• 12 ounces extra-firm tofu, organic & non-GMO if possible
• 1 tsp toasted sesame oil
• 1 small head cauliflower
• 2 cloves garlic, minced
• Veggies: baby bok choy, green onion SAUCE
• 1 tbsp sesame oil
• ¼ cup soy sauce
• ¼ cup WF ginger&sesame sauce
• ½ tsp chili garlic sauce
• 2 tbsp WF peanut butter
• 1 tsp toasted sesame oil
• 1 small head cauliflower
• 2 cloves garlic, minced
• Veggies: baby bok choy, green onion SAUCE
• 1 tbsp sesame oil
• ¼ cup soy sauce
• ¼ cup WF ginger&sesame sauce
• ½ tsp chili garlic sauce
• 2 tbsp WF peanut butter
INSTRUCTIONS
1. preheat oven to 400⁰F (204 C) and cube tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
4. Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed. I often add a little more sweetener and peanut butter.
5. Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.
6. In the meantime, shred your cauliflower into rice by using a large grater or food processor. You don’t want it too fine, just somewhat close to the texture of rice. Set aside. Mince garlic if you haven’t already done so, and prepare any veggies you want to add to the dish (optional).
7. Heat a large skillet over medium to medium-high heat (6 out of 10), and if adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.
8. Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don’t worry. Remove from pan and set aside and cover to keep warm.
9. Rinse your pan under very hot water water and scrape away any residue. Place back on the oven.
10. Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir. Put the cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally. Then add a few spoonfuls of sauce to season and stir.
11. Place cauliflower rice and top with veggies and tofu. Serve with any leftover sauce. Leftovers reheat well and will keep covered in the fridge for up to a couple of days.
4. Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed. I often add a little more sweetener and peanut butter.
5. Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.
6. In the meantime, shred your cauliflower into rice by using a large grater or food processor. You don’t want it too fine, just somewhat close to the texture of rice. Set aside. Mince garlic if you haven’t already done so, and prepare any veggies you want to add to the dish (optional).
7. Heat a large skillet over medium to medium-high heat (6 out of 10), and if adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.
8. Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don’t worry. Remove from pan and set aside and cover to keep warm.
9. Rinse your pan under very hot water water and scrape away any residue. Place back on the oven.
10. Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir. Put the cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally. Then add a few spoonfuls of sauce to season and stir.
11. Place cauliflower rice and top with veggies and tofu. Serve with any leftover sauce. Leftovers reheat well and will keep covered in the fridge for up to a couple of days.