Cauliflower Rice and Peanut Tofu Stir-Fry
Although this recipe came about from scavenging the fridge and freezer before getting more groceries, this one is a keeper. Had I not been the one making it, I don't even think I would have known that it was cauliflower rice and not regular rice! If you don't have any tofu in the fridge, this recipe can also be slightly adjusted to work for tempeh or chicken. This recipe is loosely based on Minimalist Baker's but changed around a good amount to work with the ingredients I had.
Ingredients
1 package of extra-firm tofu
1 -1.5 tbsp honey
1.5-2 tbsp of soy sauce (or sub tamari), added in slowly
1 dash of sriracha
2 tbsp creamy peanut butter
1/2 tbsp olive oil
veggies of choice
frozen cauliflower rice (or make your own using this recipe)
Directions
Preheat the oven to 400 degrees.
Start by draining the tofu. For this step, I usually squeeze out some water once it comes out of the package, and then wrap it in a towel and place a heavy textbook on top for around 15 minutes. Getting as much moisture out as possible is necessary for crispy tofu.
After you have gotten a good amount of moisture out of the tofu (it will still be somewhat moist) you are ready to cut the tofu into small cubes.
Cook the cubed tofu in the oven for approximately 25 minutes. I recommend lining the baking sheet with parchment paper.
While the tofu is cooking, prepare the sauce. In a small bowl, add together the honey and peanut butter, slowly mixing in both a little bit of soy sauce, sriracha, and olive oil until it is a creamy texture. Feel free to adjust the measurements of each ingredient to taste.
Once the tofu comes out of the oven, leave it to cool for a few minutes and then cover in the sauce. Let it sit for another 10 minutes.
While the tofu is soaking in the sauce, start roasting your veggies on a medium to a large pan. I used fresh mushrooms (and the cauliflower rice I used also already contained bell peppers).
Once the veggies are cooked, set them on a separate plate and begin cooking the cauliflower rice. I essentially just cooked them using the package instructions and added a bit of soy sauce towards the end.
While the cauliflower rice is cooking, sauté the tofu over medium heat on a separate pan with a little bit of olive or avocado oil for a few minutes. Some sauce will stick to the bottom of the pan so be sure to wash it off immediately with hot water.
Once the cauliflower rice is cooked, add both the tofu and roasted veggies to the pan and mix them together. Mix in a little more of the sauce if you have some left and enjoy!
