While perusing the produce section at Costco, I came across a bag of cauliflower “rice” that can be sauteed, mashed, baked. . . you name it. I had seen recipes for cauliflower rice, so I thought I’d give it a whirl. The Husband loves cauliflower and fried rice (sans egg), so this seemed like something I could work with. (I love the convenience of the cauliflower already being “riced.”) I added tofu, cashews, red bell pepper and green onion to make this unconventional, yet delicious “fried rice” in no time.
INGREDIENTS:
4 C of cauliflower rice (that’s half of the Costco-sized bag)
1 14-oz pkg firm tofu, crumbled
4 Tbs cornstarch
Salt and pepper, to taste
2 Tbs sesame oil
1/4 C brown rice vinegar
1/2 C green onion, sliced
1 red bell pepper, diced small
1 Tbs + 1 tsp olive oil, divided
3 garlic cloves, minced
2 Tbs grated gingerroot
4 Tbs tamari or soy sauce
2 Tbs mirin
1 C toasted cashews
DIRECTIONS:
In a medium bowl, combine the crumbled tofu in a bowl with the cornstarch and salt and pepper; toss gently to coat. Heat one teaspoon of the olive oil in a large skillet and add the tofu; saute over medium heat, stirring and flipping the tofu until browned.
Transfer to a bowl and set aside. Wipe the skillet clean and heat the remaining olive oil. Add the garlic and ginger and saute over medium heat for 2 minutes, then add the bell pepper. Cook until softened, then add the cauliflower. Cook for another 2-3 minutes, then stir in the vinegar and let cook another 5 minutes, stirring often. Add the tofu, green onion, and cashews; combine well, then stir in the tamari and mirin. Serve hot and enjoy!
- 4 C of cauliflower rice (that's half of the Costco-sized bag)
- 1 14-oz pkg firm tofu, crumbled
- 4 Tbs cornstarch
- Salt and pepper, to taste
- 2 Tbs sesame oil
- ¼ C brown rice vinegar
- ½ C green onion, sliced
- 1 red bell pepper, diced small
- 1 Tbs + 1 tsp olive oil, divided
- 3 garlic cloves, minced
- 2 Tbs grated gingerroot
- 4 Tbs tamari or soy sauce
- 2 Tbs mirin
- 1 C toasted cashews
- In a medium bowl, combine the crumbled tofu in a bowl with the cornstarch and salt and pepper; toss gently to coat. Heat one teaspoon of the olive oil in a large skillet and add the tofu; saute over medium heat, stirring and flipping the tofu until browned.
- Transfer to a bowl and set aside. Wipe the skillet clean and heat the remaining olive oil. Add the garlic and ginger and saute over medium heat for 2 minutes, then add the bell pepper. Cook until softened, then add the cauliflower. Cook for another 2-3 minutes, then stir in the vinegar and let cook another 5 minutes, stirring often.
- Add the tofu, green onion, and cashews; combine well, then stir in the tamari and mirin.
- Serve hot and enjoy!
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