CRISPY PEANUT TOFU & CAULIFLOWER RICE STIR-FRY

INgredients

STIR-FRY

• 12 ounces more-firm tofu (natural & non-GMO if feasible*)
• 1 Tbsp toasted sesame oil
• 1 small head cauliflower
• 2 cloves garlic (minced // 2 cloves yield ~1 Tbsp or 6 g)

SAUCE

• 1 half of Tbsp toasted sesame oil
• 1/4 cup low sodium soy sauce (tamari for GF eaters)
• 1/four cup light brown sugar (or honey if now not vegan)
• 1/2 tsp chili garlic sauce
• 2 1/2 Tbsp peanut butter or almond butter (herbal, salted)

OPTIONAL EXTRAS

• Veggies: child bok choy, inexperienced onion, pink pepper, broccoli
• Toppings: clean lime juice, cilantro, sriracha

Instructions

1. Begin by draining tofu 1.5 hours before you need your meal geared up. If your block of tofu is bigger than 12 oz., trim it down. You don’t want a complete pound for this recipe (see notes).
2. Roll tofu in an absorbent towel several times and then vicinity some thing heavy on pinnacle to press. I use a pot on top of a reducing board and on occasion upload some thing to the pot to feature greater weight. Do this for 15 mins.
3. Near the cease of draining, preheat oven to 400 levels F (204 C) and dice tofu. Place on a parchment-lined baking sheet and arrange in a unmarried layer. Bake for 25 minutes to dry/company the tofu. Once baked, take away from oven and let cool.
4. Prepare sauce by whisking together substances until blended. Taste and alter flavor as wished. I frequently add a touch greater sweetener and peanut butter.
5. Add cooled tofu to the sauce and stir to coat. Let marinate for as a minimum 15 minutes to saturate the tofu and infuse the flavor.
6. In the intervening time, shred your cauliflower into rice with the aid of using a massive grater or food processor. You don’t want it too excellent, just relatively near the texture of rice. Set aside. Mince garlic if you haven’t already accomplished so, and prepare any veggies you need to add to the dish (optional).
7. Heat a massive skillet over medium to medium-high heat (6 out of 10), and if adding any greens to your dish, cook dinner them now in a piece of sesame oil and a dash of soy sauce. Remove from pan and set apart and cowl to keep heat.
8. Use a slotted spoon to spoon tofu into the preheated pan. Add some spoonfuls of the sauce to coat. Cook, stirring often for a few minutes until browned. It will stick with the pan a chunk, so don't worry. Remove from pan and set apart and cover to hold heat.
9. Rinse your pan beneath particularly warm water and scrape away any residue. Place lower back on oven.
10. Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir. Put cover directly to steam the “rice.” Cook for approximately five-eight mins till barely browned and smooth, stirring occasionally. Then add some spoonfuls of sauce to season and stir.
11. Place cauliflower rice and pinnacle with greens and tofu. Serve with any leftover sauce. Leftovers reheat well and will hold blanketed inside the fridge for up to a few days.

Notes
*My block of tofu become sixteen oz, so I removed a small quantity due to the fact 1 pound is an excessive amount of for this recipe. Adjust the quantity of tofu and sauce for the amount of human beings you’re serving.
Source : https://minimalistbaker.com/crispy-peanut-tofu-cauliflower-rice-stir-fry/