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This crispy tofu is baked, not fried, and glazed with an easy sauce that only has five ingredients. If you’ve never tried cauliflower rice, it’s a game-changer - so fast and yummy, and a great way to get more vegetables in your diet! Use gluten-free soy sauce, and this recipe is gluten-free as well as vegan.
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Ingredients
For 2 Serving(s)
crispy-peanut-tofu-stir-fry-over-cauliflower-rice
- 12 oz tofu
- 2 1/2 T sesame oil
- 1 small head of cauliflower
- 2 clv garlic
- 1 c soy sauce
- 4 T light brown sugar
- 1 t chili garlic sauce
- 2 1/2 T peanut butter
Crispy Peanut Tofu Stir-Fry over Cauliflower Rice Directions
- Wrap the tofu in a dish towel or paper towels, place on a cutting board, and top with a heavy weight. Allow to sit for at least 15 minutes, and up to 45.
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Cube the tofu, and arrange on the parchment-lined baking sheet in a single layer. Bake for 25 minutes. Remove from oven and set aside to cool.
- In a large bowl, whisk together 1 1/2 tablespoons of sesame oil, soy sauce, brown sugar, chili garlic sauce, and peanut butter. Taste and adjust the seasoning as needed. Add the tofu, once cooled, to the bowl of sauce. Toss to coat in the sauce, and let sit for at least 15 minutes.
- Use a large box grater or a food processor to shred the cauliflower. If using a food processor, don’t over-shred it, just shred it to the texture of rice.
- Heat a large skillet over medium heat. Use a slotted spoon to spoon tofu into the skillet, and add a little sauce on top to coat. Cook, stirring frequently, for 3-4 minutes, until browned (don’t worry if some sticks to the pan). Transfer to a dish and set aside.
- Rinse the skillet under hot water and scrape to remove any residue. Heat over a medium flame and add a drizzle of sesame oil to the pan. Add garlic and cauliflower rice and stir. Cover the pan and cook, stirring occasionally, until slightly browned and tender, 5-8 minutes. Stir in a few spoonfuls of the peanut sauce.
- Serve the cauliflower rice topped with the peanut tofu.