Crispy Peanut Tofu and Cauliflower Rice, Stir-fry

Lily has been coming over to make jam. We’ve been making strawberry and apricot jam for weeks. Cleaning, macerating, cooking, jarring, giving away. I haven’t been feeding Lily – just forced child labor ☺. I decided I could do better. I found this recipe and it’s a good one. She and I both really loved it. [print_this] Crispy Peanut Tofu and Cauliflower Rice, Stir-fry (adapted from Minimalist Baker)

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Ingredients:

Stirfry:

12 ounces extra firm tofu, organic

1 Tbsp Toasted Sesame oil

1 small head cauliflower

2 cloves of garlic, minced

Veggies (baby bok choy chopped, green onion cut into 2” pieces and split in half, broccoli, red pepper, whatever you want)

Sauce:

1 ½ Tbsp Toasted Sesame oil

¼ cup soy sauce or tamari sauce

¼ cup light brown sugar or honey

½ tsp chili sauce (I didn’t have this and it was still delicious)

2 ½ Tbsp peanut butter or almond butter

Toppings:

Fresh lime juice

Cilantro

Instructions: - Drain tofu for 1½ hours before you want the meal ready. - Preheat oven to 400° - Then wrap the tofu in paper towels and place something heavy on top to press. I used a cutting board with a pot on top with a couple jars of jam inside. Do this for 15 minutes. - Cube tofu and place on a parchment lined baking sheet in a single layer. Bake for 25 minutes to dry/firm the tofu. Remove from oven and cool completely. - While the tofu is baking, prepare the sauce by whisking together the ‘Sauce’ ingredients. Set aside. - Add cooled tofu to the Sauce and marinate for 15-25 minutes. - While the tofu is marinating, grate the cauliflower into ‘rice’ by using a large grater. Don’t make it too fine or it will just be mush. Set aside. - Mince the garlic. - Heat a large skillet or wok over medium to medium-high heat and if adding veggies to the dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside. Cover to keep warm. - Add a little more sesame oil to the hot pan, using a slotted spoon, add the tofu to the pan. Cook, stirring frequently for a few minutes until the tofu is browned. It will stick to the pan a bit but don’t worry. Remove the tofu from the pan and set aside, covered to keep warm. - Rinse the pan in water and clean it. - Add another drizzle of sesame oil to the pan, add garlic and cauliflower rice and stir. Put the cover on the pan to steam the ‘rice’. Cook for about 5 minutes until slightly browned and tender. Then add a few spoonfuls of sauce to season and stir. - Place the cauliflower rice on a serving platter and top with veggies and tofu. Serve with leftover sauce. You can keep leftover for a couple of days but fresh is the prettiest and the best.

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