Tofu and Cauliflower Rice Stir Fry

Ingredients

• Tofu

  Extra firm, prepared with nigari

  8 oz or 227g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Soy sauce

  Made from soy (tamari)

  1 ½ tsp or 9g

• Hoisin sauce

  Ready-to-serve

  ½ tbsp or 8g

• Maple syrups

  2 tbsp or 40g

• Crushed red pepper flakes

  1 ½ tsp or 0.5g

• Cauliflower

  Raw

  1 head medium or 588g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Broccoli

  Raw

  1 cup chopped or 91g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Soy sauce

  Regular sodium, Shoyu

  4 tbsp or 64g

• Water

  Plain, clean water

  4 tbsp or 59g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Sesame seeds

  Seeds, whole, roasted and toasted

  1 tbsp or 15g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Drain the tofu and press it between paper towels to remove excess liquid. For best results, let it rest with a weight on top for thorough pressing.
2. In a zip-top bag, combine half of the olive oil, soy sauce, hoisin sauce, one-fourth of the maple syrup, and one-third of the red pepper flakes to prepare the tofu marinade.
3. Slice the pressed tofu into strips or cubes. Add to bag with marinade and toss to coat. Marinate in the refrigerator for at least 20 minutes.
4. Preheat the oven to 400°F and line a baking sheet with parchment paper.
5. Arrange the marinated tofu on the baking sheet and pour any remaining marinade over it. Bake for 20-25 minutes, flipping halfway through.
6. Pulse cauliflower florets in a food processor until they resemble rice. Process in batches if necessary.
7. In a small bowl, whisk together the soy sauce for the stir fry sauce, water, remaining maple syrup, remaining red pepper flakes, and ginger.
8. Heat remaining olive oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes until soft and translucent.
9. Add carrots, broccoli, peas, and garlic to the skillet. Sauté for 5-8 minutes until the vegetables are softened.
10. Add the riced cauliflower and stir fry sauce to the skillet. Sauté for 5 more minutes.
11. Serve the stir fry with slices of baked tofu, garnished with sesame seeds and sliced green onion.