Description
Cauliflower fried rice with crispy tofu is a low-carb and nutritious twist on traditional fried rice, featuring riced cauliflower, colorful vegetables, and crispy tofu.
Ingredients
Scale
- 1 medium head of cauliflower (about 1 lb), riced
- 14 oz firm tofu, drained and pressed
- 3 green onions, chopped
- 1 cup frozen peas (about 150 g)
- 1 cup carrots, diced (about 2 medium carrots)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons vegetable oil (for frying)
- Salt and pepper to taste
Instructions
- Prepare the cauliflower by removing leaves and stem, cutting it into florets, and ricing it using a food processor or box grater.
- Drain and press the tofu, cut it into small cubes, and cook in a skillet with vegetable oil until golden brown and crispy.
- In the same skillet, sauté minced garlic and ginger, then add diced carrots and cook until softened.
- Add riced cauliflower to the skillet and cook until tender but still slightly crisp, then mix in frozen peas and green onions.
- Pour in soy sauce and sesame oil, stir well, and season with salt and pepper.
- Gently fold in the crispy tofu and warm through before serving.
Notes
- Press tofu for at least 30 minutes for best crispiness.
- Customize with additional vegetables or spices as desired.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
Keywords: cauliflower fried rice, crispy tofu, healthy meal, low-carb, vegan recipe