CRISPY PEANUT TOFU & CAULIFLOWER RICE STIR-FRY


Ingredients
STIR-FRY

  • 12 ounces extra-firm tofu (organic & non-GMO if possible*)
  • 1 Tbsp toasted sesame oil
  • 1 small head cauliflower
  • 2 cloves garlic (minced // 2 cloves yield ~1 Tbsp or 6 g)
SAUCE
  • 1 1/2 Tbsp toasted sesame oil
  • 1/4 cup low sodium soy sauce (tamari for GF eaters)
  • 1/4 cup light brown sugar (or honey if not vegan)
  • 1/2 tsp chili garlic sauce
  • 2 1/2 Tbsp peanut butter or almond butter (natural, salted)
OPTIONAL EXTRAS
  • Veggies: baby bok choy, green onion, red pepper, broccoli
  • Toppings: fresh lime juice, cilantro, sriracha
Instructions
  1. Begin by draining tofu 1.5 hours before you want your meal ready. If your block of tofu is larger than 12 ounces, trim it down. You don’t need a full pound for this recipe (see notes).
  2. Roll tofu in an absorbent towel several times and then place something heavy on top to press. I use a pot on top of a cutting board and sometimes add something to the pot to add more weight. Do this for 15 minutes.
  3. Near the end of draining, preheat oven to 400 degrees F (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.
for full instructions you can go to :    https://minimalistbaker.com

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