Crispy Peanut Tofu and Cauliflower Rice Stir-Fry

Crispy Peanut Tofu and Cauliflower Rice Stir-Fry

This stir-fry is a flavor and texture explosion! Crispy tofu gets tossed in a rich peanut sauce with tender cauliflower rice for a delicious and satisfying meal. It’s vegan, gluten-free, and easily customizable with your favorite vegetables.

Ingredients:

• For the Peanut Sauce:
  
  
  
  • 2 1/2 Tbsp creamy peanut butter (or almond butter)

  
  

  • 1 Tbsp toasted sesame oil

  
  

  • 2 Tbsp tamari (or soy sauce if not gluten-free)
  • 2 Tbsp maple syrup
  • 1-2 tsp chili garlic sauce
• For the Stir-Fry:
  • 1 Tbsp toasted sesame oil
  • 1 small head cauliflower, riced (or pre-riced cauliflower)
  • 12 oz extra-firm tofu, pressed and cubed
  • 2 cloves garlic, minced
  • 1-2 tsp tamari (or soy sauce if not gluten-free)
  • 1 cup thinly sliced vegetables of your choice (broccoli, red pepper, bok choy, etc.)
  • Green onions, chopped (for garnish)

Cooking Guide:

1. Make the Peanut Sauce: In a small bowl, whisk together peanut butter, sesame oil, tamari, maple syrup, and chili garlic sauce. Set aside.
2. Marinate the Tofu: In a separate bowl, toss cubed tofu with 1 tablespoon tamari or soy sauce. Let marinate for at least 15 minutes, or up to 30 minutes for extra flavor.
3. Cook the Cauliflower Rice: Heat sesame oil in a large skillet or wok over medium-high heat. Add riced cauliflower and cook for 5-7 minutes, stirring occasionally, until softened slightly. Remove from the pan and set aside.
4. Crisp the Tofu: Add a fresh tablespoon of sesame oil to the pan. Carefully add the tofu cubes in a single layer and cook for 5-7 minutes per side, or until golden brown and crispy.
5. Stir-Fry the Vegetables: Once the tofu is cooked, push it to one side of the pan. Add your chosen vegetables and garlic to the empty side and cook for 2-3 minutes, or until tender-crisp.
6. Assemble the Stir-Fry: Add the cooked cauliflower rice back to the pan with the tofu and vegetables. Pour the peanut sauce over everything and toss to coat.
7. Serve: Garnish with chopped green onions and enjoy!

Tips:

• For extra crispy tofu, make sure you press out as much moisture as possible before cubing it.
• Don’t overcrowd the pan when cooking the tofu. Cook it in batches if necessary to ensure it gets crispy.
• This stir-fry is easily customizable! Feel free to add other vegetables like snap peas, carrots, or shredded cabbage.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.