Cauliflower Fried Rice with Crispy Tofu
Ingredients
Baked Tofu
-
15
ounces
extra firm tofu, pressed and cubed
-
1
tablespoon
olive oil
-
1
tablespoon
soy sauce
-
1
tablespoon
cornstarch
Cauliflower Fried Rice
-
1
medium-sized head
cauliflower, cut into florets
-
swish
none
olive oil
-
2
cloves
garlic, minced
-
1
knob
ginger, grated
-
2–3
cups
frozen peas and carrots (or any veggies)
-
a lil bit
none
soy sauce
-
a lil bit
none
Sriracha
-
swish
none
sesame oil
-
3
none
beaten eggs
-
none
none
green onions for topping
Instructions
- Preheat the oven to 450°F and toss the tofu with olive oil, soy sauce, and cornstarch, then arrange on a baking sheet and bake for 20-30 minutes, stirring halfway through.
- Process the cauliflower florets in batches until they reach a rice-like consistency.
- Heat olive oil in a pan over medium heat, then add garlic, ginger, peas, and carrots, and sauté until sizzling.
- Add the processed cauliflower, soy sauce, and Sriracha to the pan, and sauté for a minute or two until the cauliflower barely softens.
- Make a well in the center of the pan, add sesame oil and beaten eggs, and scramble the eggs before mixing them into the fried rice.
- Serve topped with additional Sriracha and green onions.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
You might also like