Cauliflower Rice Stir Fry with Tofu - Vegan
The Cauliflower Rice Stir Fry with Tofu brings together the best of nutritious and satisfying flavors in one vibrant dish. Perfectly grated cauliflower takes the place of traditional rice, offering a low-carb alternative that’s packed with vitamins and minerals. Crisp tofu cubes add a delightful texture, while a colorful medley of bell peppers, carrots, and green peas infuse every bite with freshness.
Ingrédients
- 1 medium cauliflower, grated into rice-sized pieces
- 14 oz firm tofu, cubed
- 2 tablespoons sesame oil
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1/2 cup green peas
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds
- 1/4 teaspoon black pepper
- 1 tablespoon rice vinegar
- 1/4 cup scallions, finely chopped
- 1 tablespoon fresh ginger, grated
Instructions
- Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat.
- Add the cubed tofu to the skillet and cook until golden brown and crispy on all sides, about 10 minutes. Remove and set aside.
- In the same skillet, add the remaining sesame oil, garlic, and ginger. Sauté until fragrant, about 2 minutes.
- Add the bell peppers, carrots, and peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
- Stir in the cauliflower rice, and cook for an additional 5 minutes until tender.
- Return the tofu to the skillet, then stir in the soy sauce, rice vinegar, and black pepper. Cook for another 2 minutes, mixing well to combine all ingredients.
- Sprinkle sesame seeds and chopped scallions over the stir fry before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 16g | Protéines: 18g | Fat: 14g | Sucre: 5g
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