Cauliflower Fried Rice with Crispy Tofu
Ingredients
- 15 extra firm tofu , pressed and cubed
- 1 tablespoon 1 tablespoon olive oil
- 1 tablespoon 1 tablespoon soy sauce
- 1 tablespoon 1 tablespoon cornstarch
- 1 cauliflower medium-sized head of , cut into florets
- olive oil swish of
- 2 garlic cloves , minced
- 1 ginger knob of , grated
- 23 23 frozen peas and carrots – (or really any veggies you want)
- soy sauce a lil bit of
- Sriracha a lil bit of
- sesame oil swish of
- 3 eggs beaten
- green onions for topping
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Instructions
- Tofu: Preheat the oven to 450. Toss the tofu, olive oil, soy sauce, and cornstarch together. Arrange on a baking sheet lined with parchment paper. Bake for 20-30 minutes, stirring halfway through.
- Cauliflower: Run the florets through the food processor, in batches, until they reach a rice-like consistency.
- Fried “Rice”: Heat your olive oil over medium heat. Add the garlic, ginger, peas, and carrots. When it’s really sizzling, add the cauliflower, soy sauce, and Sriracha. Saute for just a minute or two, until the cauliflower barely softens.
- Egg: Make a well in the middle of the hot pan. Add sesame oil and eggs, and gently pull the eggs around in the center with a spatula to make scrambled eggs. Once cooked, stir the scrambled eggs in with the fried rice.
- Done: Serve it up, top with more Sriracha and green onions, and live your best life.
Source
Original recipe: View Original