Cauliflower “Rice” with Tofu and Vegetables
by Editorial Staff
A low-carb version of Chinese fried rice with vegetables. The traditional white rice, in this recipe, is replaced with a similar texture, crumbly granules of shredded cauliflower. Such a dish is prepared faster, it turns out to be more healthy and tasty!
Ingredients
- hard tofu (extra class): 230 gr. (diced)
- sesame oil: 1/2 teaspoon
- white pepper: 1/4 teaspoon
- salt: 1/2 teaspoon
- cauliflower: 1 head of cabbage (about 1.1 kg.)
- vegetable oil: 2 tablespoons
- eggs: 2 pcs. (whipped)
- garlic: 1 teaspoon shredded
- ginger: 1 teaspoon shredded
- red onion: 1/4 cup finely chopped
- carrots: 1/2 cup diced
- red bell pepper: 1/2 cup, diced
- frozen or fresh green peas: 1/2 cup
- soy sauce: 1 tablespoon
- green onions: 2 tablespoons thinly sliced
Directions
- Line the baking sheet or dish with paper towels. Spread the tofu on top in an even layer, then place another paper towel on top, applying slight pressure to absorb excess moisture.
After 15 minutes, when the tofu cubes are dry on the surface, transfer the tofu to a bowl and stir with 1/4 teaspoon sesame oil, 1/8 teaspoon white pepper, and 1/4 teaspoon salt. - Use a knife to remove the outer leaves and cut the cauliflower buds from the stem. Cut the inflorescences into small pieces.
Place half of them in a food processor. Pulse 5 times in 1-second increments until granules the size of cooked rice are formed. Remove any large pieces of inflorescences that have not been processed and process them in the next batch. Transfer all the processed cauliflower to a large bowl.
When you’re done with both batches, you should have approximately 5 to 6 cups of cauliflower rice. - Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil to a hot skillet. Place the seasoned tofu gently in one layer and cook for 3 minutes, stirring every minute. The tofu should be lightly browned on the surface. Then transfer it to a plate.
- Pour the beaten eggs into the same preheated skillet, stir quickly, and break the eggs into small pieces until tender (as you would scramble). Transfer the eggs to a plate of tofu.
- Add 1 tablespoon vegetable oil and 1/4 teaspoon sesame oil to the wok. Add garlic, ginger, and onion. Stir and cook for 1 minute. Add carrots and bell peppers, fry for another 2 minutes. Then add the peas and cook for 1 minute.
- Add cauliflower rice to wok with vegetables, stir to combine. Spread out evenly and cook for 2 minutes without stirring. Then stir and cook until the cauliflower is tender about 5 minutes.
- Add soy sauce and 1/8 teaspoon white pepper, stir. Save some scallions to garnish the dish and add the leftover scallions to the wok and add the tofu and eggs. Stir to combine.
Try and adjust the seasonings as desired. Garnish with chopped green onions and serve hot.
Enjoy your meal!
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