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Tofu Fried Cauliflower Rice

A delightful and nutritious dish that combines the crunchiness of fresh vegetables with savory fried tofu, perfect for quick meals or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 375
Ingredients Method Notes

Ingredients
  

Tofu Preparation
  • 1 block Extra firm tofu Provides a protein-rich base.
  • 2 tablespoons Toasted sesame oil Adds a rich, nutty flavor.
  • 2 tablespoons Low-sodium soy sauce Divided for marinating and cooking.
  • 1 teaspoon Garlic-chili paste Optional for a spicy kick.
Vegetable Mixture
  • 12 ounces Cauliflower rice Frozen or fresh, for a low-carb alternative.
  • 1 pound Frozen vegetable mix Includes carrots, peas, corn, and green beans.
  • 1/2 medium Onion Diced for flavor.
  • 2 cloves Garlic Peeled and finely diced or crushed.
  • 1 inch Ginger Grated or minced for warmth.
Final Touches
  • 2 large Eggs Lightly beaten for richness.
  • 1 tablespoon Low-sodium soy sauce For added flavor.
  • to taste Salt and pepper To enhance flavors.

Method
 

Preparation of Tofu
  1. Press the tofu to eliminate excess moisture for at least 15 minutes.
  2. Cut the pressed tofu into cubes and marinate with soy sauce, sesame oil, and garlic-chili paste.
Cooking the Tofu
  1. Bake at 425°F for 30 minutes or air-fry at 375°F for 10-15 minutes until crispy.
Cooking the Vegetables
  1. Heat sesame oil in a skillet. Stir-fry onion until softened, then add garlic and ginger.
  2. Add frozen vegetable mix and cauliflower rice. Cook until tender, around 5 minutes.
Adding Eggs
  1. Create a well in the center of the mixture and scramble the eggs in the skillet.
  2. Mix the eggs into the vegetable blend and adjust seasoning.
Assemble and Serve
  1. Serve the cauliflower rice topped with crispy tofu and desired garnishes.

Notes

Pressing tofu longer enhances marinade absorption. Customize vegetable mix as desired.