Cauliflower Fried Rice and Teriyaki Tofu Bowl
Ingredients
- 3 cups riced cauliflower
- 1.5 cups white rice
- 2 cups corn
- 2 cups peas
- 1 block extra firm tofu
- 1 tbsp tamari
- Splash of sesame seed oil
- 1 green onion
- Oil
- 1 tsp minced ginger
- 2 cloves minced garlic
- Salt and pepper to taste
- 3 tbsp Soyaki Sauce
- Green onion for garnish
- Sesame seeds for garnish
Preparation
Heat the oil in a pan.
Add the minced garlic and ginger and sauté for about 30 seconds.
Add the corn, peas, riced cauliflower, and rice, and cook for 3 to 4 minutes.
Add the tamari and a splash of sesame seed oil.
In a separate pan, cook the tofu by browning it on both sides for about 4 minutes each.
Add the Soyaki Sauce to the tofu and cook for a few minutes until the tofu absorbs most of the sauce.
Top the dish with chopped green onion and sesame seeds.
Tips
Riced cauliflower can be found fresh, frozen, or made at home.
Vegetables can be used fresh, frozen, or canned.
Rice can be prepared from scratch or use precooked rice for convenience.
This is a quick weeknight meal that can be adjusted based on preferences.
