Crispy Almond Tofu w. Cauliflower Rice

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I really enjoy this almond Asian-infusion dish. One thing I love about this recipe is how the cauliflower and sauce combination is a sneaky imposter for rice without all the carbs. The baked tofu and cauliflower rice alternative adds different textures and nutrition while allowing you to indulge in this recipe guilt free. This recipe was inspired by the endless amounts of bok choy growing in my back-yard.

RECIPE

Prep time: 30 minutes  

Total time: 1 hour & fifteen minutes

Gluten free/ dairy free/ vegetarian

Recipe type: Main

Serves: 4

INGREDIENTS

  • 12 ounces extra firm tofu, organic & non-GMO if possible*
  • 1 T.  toasted sesame oil
  • 1 small head cauliflower
  • 2 cloves garlic, minced (1 T.)

SAUCE

  • 1. 5 T. toasted sesame oil
  • 1/4 cup low sodium soy sauce (gluten free for GF eaters)
  • 1/4 cup light brown sugar (or honey if not vegan)
  • 1/2 tsp. chili garlic sauce
  • 2.5 T. (40 g) peanut butter or almond butter (natural, salted)
  • Toppings: Fresh cilantro / sirracha / tamari (Braggs liquid amino acids) / lime juice

 

DESIGN

  • Extra Firm Tofu: Begin draining 1.5 hours before you are ready for your meal. Roll tofu in towels to absorb the extra juice.
  • Preheat the oven to 400 degrees Fahrenheit and cut the tofu into cube/ bite size pieces.
  • Place on a parchment lined baking sheet and arrange in a single layer.
  • Bake for 25 minutes to dry/firm the tofu.
  • While baking, prepare the sauce by whisking together ingredients to combine.
  • Taste and adjust flavor as needed, adding more chili if you like it spicy.
  • Once baked, remove from the oven.
  • Let cool. 
  • Marinate the tofu in the sauce for 15 minutes or overnight to really infuse the flavors.
  • Shred your cauliflower rice, using a cheese grater or food processor.
  • Prep the bok choy or any extra veggies you would like to add. Mince the garlic, put to the side.
  • Heat a large skillet on medium high, add sesame oil and soy sauce, & cook the bok-choy, and veggies first.
  • Remove from heat and set aside.
  • Combine a spoonful of sauce and tofu into a preheated pan. Add a bit of sauce to coat and infuse.
  • Cook, stirring frequently until browned.
  • Using another pan, add a bit of sesame oil, the garlic, and the grated cauliflower rice.
  • Cover to steam, about 8 minutes until slightly browned and tender. Add a few spoonfuls of sauce to season and stir.
  • Combine your dish, serve with any leftover sauce.
  • Enjoy!!

Photography Kate Zimmerman.

Recipe Inspiration comes from Dana from the Minimalist Baker.

NourishCat Looke Thompson