Total time: 1 hour 35 minutes
Ingredients :
• 12 oz. tofu, extra-firm
• 1 tbsp. toasted sesame oil
• 2 cloves minced garlic
• 1 small cauliflower head
• 1 ½ tbsp. toasted sesame oil (sauce)
• ½ tsp. chili garlic sauce (sauce)
• 2 ½ tbsp. peanut butter (sauce)
• ¼ cup low sodium soy sauce (sauce)
• ½ cup light brown sugar (sauce)
Directions:
1. Start by draining the tofu for 90 minutes before getting the meal ready. You can dry the tofu quickly by rolling it on an absorbent towel and putting something heavy on top. This will create a gentle pressure on the tofu to drain out the water.
2. Preheat the oven to 400 degrees Fahrenheit. While the oven heats up, cube the tofu, and prepare your baking sheet.
3. Bake for 25 minutes and allow it to cool.
4. Combine the sauce ingredients and whisk it thoroughly until you get that well-blended texture. You can add more ingredients, depending on your personal preferences with taste.
5. Put the tofu in the sauce and stir it quickly to coat the tofu thoroughly. Leave it there for 15 minutes or more for a thorough marinate.
6. While the tofu marinates, shred the cauliflower into rice- size bits. You can also try buying cauliflower rice from the store to save yourself this step. If you are doing this manually, use a fine grater or a food processor.
7. Grab a skillet and put it on medium heat. Start cooking the veggies on a bit of sesame oil and just a little bit of soy sauce. Set it aside.
8. Grab the tofu and put it on the pan. Stir the tofu frequently until it gets that nice golden-brown color. Do not worry if some of the tofu sticks to the pan – it will do that sometimes. Set aside.
9. Steam your cauliflower rice for 5 to 8 minutes. Add some sauce and stir thoroughly.
10. Now it is time to add up the ingredients together. Put the cauliflower rice with the veggies and tofu. Serve and enjoy. You can reheat this if there are leftovers but try not to leave it in the fridge for long.
