Craving something that’s both incredibly delicious and genuinely good for you? Look no further! This Crispy Peanut Tofu with Cauliflower Rice is a game-changer. We’re talking perfectly golden, crispy tofu cubes drenched in a rich, nutty, and slightly spicy peanut sauce that you’ll want to put on everything. Served over a bed of light and fluffy cauliflower rice, it’s a low-carb, high-protein meal that satisfies all the senses. Let’s get cooking!
Ingredients
• For the Crispy Tofu
• 12 oz / 340g extra-firm tofu, pressed for at least 30 minutes
• 1 tbsp / 15ml toasted sesame oil
• 2 cloves garlic, minced
• For the Savory Peanut Sauce
• 1 ½ tbsp / 22ml toasted sesame oil
• ½ tsp / 2.5ml chili garlic sauce
• 2 ½ tbsp / 40g creamy peanut butter
• ¼ cup / 60ml low-sodium soy sauce or tamari
• ½ cup / 100g light brown sugar, packed
• For the Cauliflower Rice
• 1 small head cauliflower, riced (about 4 cups)
• 1 tsp / 5ml toasted sesame oil for cooking
Instructions
1. First, press the tofu to remove excess water. Wrap the block in a clean kitchen towel or paper towels, place it on a plate, and set something heavy on top (like a cast-iron skillet or a few books) for at least 30 minutes.
2. Preheat your oven to 400°F / 200°C. Line a baking sheet with parchment paper. Once pressed, cut the tofu into 1-inch cubes. In a medium bowl, toss the tofu cubes with 1 tbsp sesame oil and the minced garlic until evenly coated.
3. Spread the tofu in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until the edges are golden brown and crispy.
4. While the tofu bakes, prepare the sauce. In a small bowl, whisk together 1 ½ tbsp sesame oil, chili garlic sauce, peanut butter, soy sauce, and brown sugar until smooth and fully combined.
5. Prepare the cauliflower by shredding it into rice-sized pieces using a food processor or a box grater. You can also use store-bought cauliflower rice to save time.
6. Heat 1 tsp of sesame oil in a large skillet or wok over medium-high heat. Add the cauliflower rice and sauté for 5-8 minutes, stirring occasionally, until it’s tender-crisp. Set aside.
7. Once the tofu is finished baking, add it to the skillet with the peanut sauce. Stir gently over medium heat for 1-2 minutes, allowing the sauce to thicken and coat every piece of tofu.
8. To serve, plate a generous portion of the cauliflower rice and top it with the saucy, crispy peanut tofu. Garnish with sesame seeds or sliced green onions if desired, and enjoy immediately.
Nutritional Information
• (Estimated)
• Serving Size: 1/2 of recipe
• Calories: 485 kcal
• Protein: 22g
• Carbohydrates: 45g
• Fat: 25g
Pro Tips
• for Perfect Peanut Tofu
• For extra crispy tofu, tear it into chunks instead of cubing it. The rough, uneven edges get wonderfully crisp in the oven.
• Customize your sauce! A squeeze of fresh lime juice brightens it up, a dash of sriracha adds more heat, or a teaspoon of grated fresh ginger adds a zesty kick.
• Bulk up the meal by sautéing other veggies like broccoli florets, sliced bell peppers, or snap peas along with the cauliflower rice for extra nutrients and crunch.
• The peanut sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This makes weeknight prep even faster.
