Crispy Peanut Tofu with Cauliflower Rice
Ingredients
The tofu
-
8
ounces
extra-firm tofu, drained, cut into cubes, and patted dry
-
2
teaspoons
olive oil
-
2
teaspoons
cornstarch
-
½
teaspoon
salt
The sauce
-
1½
teaspoons
sesame oil
-
1½
tablespoons
low-sodium soy sauce or coconut aminos
-
2
teaspoons
maple syrup
-
1½
tablespoons
creamy peanut butter
The cauliflower rice
-
2
cups
riced cauliflower
-
½
small
lime, sliced into wedges
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together sesame oil, soy sauce, maple syrup, and peanut butter. Set aside.
- In another large mixing bowl, toss the tofu with olive oil, cornstarch, and salt, then transfer to the prepared baking sheet.
- Bake the tofu for 15–20 minutes until the edges begin to brown and crisp.
- Add the baked tofu to the mixing bowl with the peanut butter mixture and toss to coat.
- Heat a medium nonstick skillet over medium heat, add the riced cauliflower, and cook for 5–6 minutes until warm.
- Serve the riced cauliflower topped with the tofu and lime wedges.
Nutrition Facts (estimated)
Servings
2
Calories
353
Total fat
25g
Total carbohydrates
16g
Total protein
16g
Sodium
520mg
Cholesterol
0mg
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