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Thursday, May 7, 2015

Peanut Tofu Stir-Fry with Cauliflower Rice



Stir-fry is one of our favorite meals to make, because it's a great way to use up leftover vegetables. We also really love using the wok which I got as a Christmas present. It allows us to effortlessly pull together a stir-fry that has a lot of servings.

This stir-fry incorporates "riced" cauliflower as the base, instead of rice, which helps to cut the calories of the meal.

Recipe slightly adapted from Minimalist Baker.

Ingredients:
Stir-fry
-16 ounces extra firm tofu, drained and cut into 1 inch cubes
-1 red bell pepper, sliced
-1/4 head of cabbage, shredded
-1/2 crown of broccoli, cut into florets
-1 tablespoon olive oil

"Rice"
-1 small head cauliflower, grated
-2 cloves garlic, minced

Sauce
-1.5 tablespoon vegetable oil
-1/4 cup low sodium soy sauce 
-4 tablespoons light brown sugar
-1/2 teaspoon chili garlic sauce
-2.5 tablespoon peanut butter

Preheat the oven to 400 and bake the tofu cubes for 20-25 minutes. While the tofu is baking, prepare the sauce by whisking together all ingredients. Once the tofu is done cooking, remove from the oven and let cool slightly. Coat in the sauce and let marinate for about 15 minutes.

And start the cauliflower rice. but heating a small amount of oil in a medium skillet. Add the riced cauliflower and the garlic for 5-8 minutes or until the cauliflower is starting to look toasted. Once toasted, remove from the heat.

In a wok (or large skillet) heat the olive oil and start cooking your vegetables. Start with the broccoli and red pepper, because they're denser vegetables. Once softened, add the cabbage, followed by the tofu + sauce. You'll want to stir everything until all the vegetables are covered in the sauce as well. After that remove from the heat and serve.

To build a plate, spoon the vegetables, tofu and sauce over the cauliflower rice.




I loved, loved, loved this meal. The sauce had incredible flavor, it was both savory and sweet, a wonderful combination of flavors. The sauce paired well with the tofu and all of the vegetables. I also enjoyed using the riced cauliflower instead of traditional rice. The toasted cauliflower with garlic had good flavor and added another dimension to the stir-fry dish, without making me miss the traditional carb-filled rice. 

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