Description
A vibrant, low-carb twist on a takeout classic. Perfectly seasoned cauliflower “rice” and golden, crispy tofu cubes come together in this satisfying and flavor-packed meal, ready in about 35 minutes.
Ingredients
Scale
Pantry & Seasonings
- 2 Tbsp cornstarch
- 3 Tbsp avocado oil (divided)
- 1 Tbsp toasted sesame oil
- 3 Tbsp tamari or low-sodium soy sauce
- 1 tsp rice vinegar
- 1 –2 tsp Sambal Oelek (chili garlic paste, to taste)
- ½ tsp smoked paprika
- ¼ cup 60 ml vegetable broth or water
Proteins
- Two 14-oz (400 g blocks extra-firm tofu, pressed well and cut into ¾-inch cubes)
- 4 large eggs (lightly whisked)
Produce
- 1 large head cauliflower (about 2 ½ lbs / 1.1 kg, trimmed into florets)
- 4 cloves garlic (minced)
- 1- inch piece of ginger (freshly grated (about 1 Tbsp))
- 4 cups frozen stir-fry vegetable mix (e.g., broccoli, carrots, snap peas)
- 1 cup frozen shelled edamame
Garnish
- 4 scallions (thinly sliced)
- 1 Tbsp toasted sesame seeds
Instructions
- Prepare Components: In batches, pulse the cauliflower florets in a food processor until they form a coarse, rice-like texture; set aside. In a large mixing bowl, toss the cubed tofu with 1 tablespoon of avocado oil, the cornstarch, and smoked paprika until evenly coated.
- Pan-Sear the Tofu: Heat 1 tablespoon of avocado oil in the wok over medium-high heat. Carefully arrange the tofu in a single layer. Cook for 8–10 minutes, turning occasionally, until golden brown and crisp on all sides. Transfer the cooked tofu to a plate.
- Scramble the Eggs: Wipe the wok clean if needed. Reduce heat to medium and add the whisked eggs. Gently stir and fold until they are just set and cooked through, about 1–2 minutes. Immediately transfer the scrambled eggs to the small bowl and set aside.
- Sauté Aromatics & Veggies: Return the wok to medium-high heat and add the final tablespoon of avocado oil and the toasted sesame oil. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant. Add the frozen vegetable mix, edamame, and the ¼ cup of vegetable broth. Stir-fry for 4–5 minutes until the vegetables are tender-crisp.
- Cook the “Rice”: Add the riced cauliflower to the wok along with the tamari, rice vinegar, and Sambal Oelek. Stir everything together and continue to cook for 3–4 minutes, until the cauliflower reaches a tender, grain-like consistency and any excess liquid has evaporated.
- Combine & Serve: Gently fold the pan-seared tofu and scrambled eggs back into the cauliflower rice mixture. Stir until everything is heated through. Portion into bowls and garnish generously with sliced scallions and toasted sesame seeds before serving.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best results.
- Ingredient Swaps: No tofu? Pan-seared shrimp or ground chicken make excellent substitutes. You can use any 5-cup combination of fresh or frozen vegetables; diced bell peppers, mushrooms, and water chestnuts are all fantastic additions.
- Pro Tip: For the crispiest tofu, ensure it is pressed very well to remove as much water as possible before cubing and coating. This helps it form a beautiful golden crust when seared.
Nutrition Facts (per serving): Calories: 428 kcal | Total Fat: 25 g (Saturated Fat: 4 g) | Total Carbs: 24 g (Fiber: 9 g, Sugars: 8 g) | Protein: 27 g | Sodium: 535 mg | Cholesterol: 124 mg | Potassium: 890 mg
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 428