(recipe from minimalistbaker.com)
servings: 2
prep time: 30 minutes
total time: 1 hour 30 minutes
Ingredients
STIR-FRY
· 12 ounces (340 g) extra-firm tofu, organic &
non-GMO if possible*
· 1 Tbsp (15 ml) toasted sesame oil
· 1 small head cauliflower (~ 580 g)
· 2 cloves garlic, minced (1 Tbsp or 6 g)
SAUCE
· 1 1/2 Tbsp (15 ml) toasted sesame oil
· 1/4 cup (60 ml) low sodium soy sauce (tamari for GF
eaters)
· 1/4 cup (55 g) light brown sugar (or honey if not
vegan)
· 1/2 tsp chili garlic sauce (I used a mixture of Heinz chilli
sauce, sambal oelek and roasted red chilli paste
· 2 1/2 Tbsp (40 g) peanut butter or almond butter
(natural, salted)
OPTIONAL EXTRAS
· Veggies: baby bok choy, green onion, red pepper,
broccoli
· Toppings: fresh lime juice, cilantro, sriracha
Instructions
1. Begin by draining tofu 1.5 hours before you want your
meal ready. If your block of tofu is larger than 12 ounces, trim it down. You
don’t need a full pound for this recipe (see notes).
2. Roll tofu in an absorbent towel several times and then
place something heavy on top to press. I use a pot on top of a cutting board
and sometimes add something to the pot to add more weight. Do this for 15
minutes.
3. Near the end of draining, preheat oven to 400 degrees
F (204 C) and cube tofu. Place on a parchment-lined baking sheet and arrange in
a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove
from oven and let cool.
4. Prepare sauce by whisking together ingredients until
combined. Taste and adjust flavor as needed. I often add a little more
sweetener and peanut butter.
5. Add cooled tofu to the sauce and stir to coat. Let
marinate for at least 15 minutes to saturate the tofu and infuse the flavor.
6. In the meantime, shred your cauliflower into rice by
using a large grater or food processor. You don’t want it too fine, just
somewhat close to the texture of rice. Set aside. Mince garlic if you haven’t
already done so, and prepare any veggies you want to add to the dish
(optional).
7. Heat a large skillet over medium to medium-high heat
(6 out of 10), and if adding any veggies to your dish, cook them now in a bit
of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover
to keep warm.
8. Use a slotted spoon to spoon tofu into the preheated
pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a
few minutes until browned. It will stick to the pan a bit, so don't worry.
Remove from pan and set aside and cover to keep warm.
9. Rinse your pan under very hot water water and scrape
away any residue. Place back on oven.
10. Add a drizzle of sesame oil to the pan, then add
garlic and cauliflower rice and stir. Put cover on to steam the “rice.” Cook
for about 5-8 minutes until slightly browned and tender, stirring occasionally.
Then add a few spoonfuls of sauce to season and stir.
11. Place cauliflower rice and top with veggies and tofu.
Serve with any leftover sauce. Leftovers reheat well and will keep covered in
the fridge for up to a couple days
