Cauliflower Tofu Rice Stir-Fry

Ingredients

• 1 (14-16 ounce) block extra-firm tofu: This is crucial. Extra-firm tofu holds its shape and gets wonderfully crispy. Do not use soft or silken tofu.
• 1 tablespoon cornstarch: The secret weapon for a light, crispy coating that helps the tofu brown beautifully.
• 1 tablespoon tamari or soy sauce: Adds a first layer of savory, umami flavor directly to the tofu.
• 2 tablespoons avocado oil or other high-heat oil: Needed for pan-frying the tofu to golden-brown perfection.
• 1/4 cup low-sodium tamari or soy sauce: The savory, salty base of our sauce. Use tamari for a gluten-free option.
• 2 tablespoons maple syrup or agave nectar: Adds a touch of sweetness to balance the saltiness of the tamari.
• 1 tablespoon rice vinegar: Provides a bright, tangy acidity that cuts through the richness and wakes up all the other flavors.
• 1 tablespoon toasted sesame oil: Lends a deep, nutty, aromatic flavor that is essential for a classic stir-fry taste.
• 2 cloves garlic, minced: A foundational aromatic that adds pungent depth.
• 1 tablespoon fresh ginger, grated: Brings a warm, zesty, and slightly spicy kick.
• 1 teaspoon sriracha or other chili garlic sauce (optional): For those who like a bit of heat. Adjust to your personal preference.
• 1 medium head of cauliflower (about 4-5 cups of florets): This will be transformed into our light, low-carb “rice” base.
• 1 tablespoon avocado oil or sesame oil: To sauté the aromatics and vegetables.
• 1 medium yellow onion, chopped: Creates a sweet and savory flavor base for the stir-fry.
• 1 red bell pepper, thinly sliced: Adds a sweet crunch and a beautiful pop of color.
• 1 large carrot, julienned or thinly sliced: Provides sweetness, texture, and a dose of vitamins.
• 2 cups broccoli florets, cut into small pieces: Adds a wonderful green color, nutrients, and a tender-crisp bite.
• 1/2 cup shelled edamame (frozen or fresh): An excellent source of plant-based protein that adds a pleasant chew.
• Green onions, sliced, for garnish: For a final fresh, mild oniony bite.
• Toasted sesame seeds, for garnish: Adds a nutty crunch and visual appeal.

Instructions

1. 1

   Press the Tofu: This is the most critical step for achieving crispy tofu. Drain the water from the tofu package. Place the block of tofu on a plate lined with several paper towels or a clean kitchen towel. Place more paper towels on top and put something heavy on it, like a cast-iron skillet, a few cans, or a stack of cookbooks. Let it press for at least 30 minutes, or up to an hour. The more water you remove, the crispier your tofu will be.

2. 2

   Cut the Tofu: Once pressed, the tofu block will be noticeably thinner and firmer. Cut it into 1-inch cubes.

3. 3

   Marinate and Coat: Place the tofu cubes in a medium-sized bowl. Drizzle with 1 tablespoon of tamari and gently toss to coat. Let it sit for a few minutes to absorb the flavor. Then, sprinkle the 1 tablespoon of cornstarch over the tofu and toss gently again until each piece is lightly coated. The cornstarch will absorb any remaining surface moisture and create a fantastic crust.

4. 4

   Mix the Sauce: In a small bowl or liquid measuring cup, whisk together all the sauce ingredients: 1/4 cup tamari, maple syrup, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and optional sriracha. Set it aside.

5. 5

   Make the Cauliflower Rice: If you’re using a whole head of cauliflower, cut it into large florets. Working in batches, place the florets into a food processor and pulse a few times until the cauliflower breaks down into rice-sized pieces. Be careful not to over-process, or you’ll end up with mush. Alternatively, you can use the large holes on a box grater to grate the florets. Set the cauliflower rice aside.

6. 6

   Heat the Pan: Place a large skillet, wok, or non-stick pan over medium-high heat. Add the 2 tablespoons of avocado oil. The oil should be shimmering before you add the tofu.

7. 7

   Sear the Tofu: Carefully add the coated tofu cubes to the hot pan in a single layer. Make sure not to overcrowd the pan; cook in two batches if necessary. Let the tofu cook for 3-4 minutes per side, without moving it, until it’s golden brown and crispy.

8. 8

   Remove and Set Aside: Once all sides are crispy, use a slotted spoon to remove the tofu from the skillet and place it on a clean plate.

9. 9

   Sauté Aromatics: In the same skillet (you may not need to add more oil, but add a teaspoon if it looks dry), add the chopped yellow onion. Sauté for 2-3 minutes until it begins to soften.

10. 10

    Add Harder Vegetables: Add the sliced carrots and broccoli florets to the skillet. Stir-fry for 4-5 minutes. These vegetables take longer to cook, so they need a head start.

11. 11

    Add Softer Vegetables: Add the sliced red bell pepper and shelled edamame. Continue to stir-fry for another 2-3 minutes until all the vegetables are tender-crisp. You want them to retain a slight bite.

12. 12

    Cook the Cauliflower Rice: Push the vegetables to the sides of the skillet to create a space in the center. Add the cauliflower rice to the middle of the pan. Let it cook for 3-5 minutes, stirring occasionally, until it’s tender. Then, mix it in with the rest of the vegetables.

13. 13

    Combine and Sauce: Return the crispy tofu to the skillet with the vegetables and cauliflower rice. Give the prepared sauce a quick whisk (as the ingredients may have settled) and pour it all over everything in the pan.

14. 14

    Final Toss: Gently toss everything together to coat evenly with the sauce. Let it cook for 1-2 minutes, allowing the sauce to thicken slightly and coat every ingredient. Be careful not to overcook at this stage, as you want to maintain the crispy texture of the tofu.

15. 15

    Serve Immediately: Remove the skillet from the heat. Divide the Cauliflower Tofu Rice Stir-Fry among bowls.

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    Garnish: Sprinkle generously with sliced green onions and toasted sesame seeds just before serving.