I received a free sample of Kikkoman soy sauce mentioned in this post. By posting this recipe, I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with the contest. I was not compensated for my time. Kikkoman offers a variety of low sodium products including the less sodium soy sauce used in this recipe!
I know, the whole cauliflower rice thing isn’t new but I just had to jump on board! It may be just me, but I have always had trouble cooking rice at home. Have you? Half the time when I try to cook it, most of the cooking water boils out onto the stove from underneath the lid and the texture is disappointing. Maybe improving my rice cooking skills should be a 2017 resolution! Cauliflower rice on the other hand can be used as a tasty substitute for rice and takes half the time to cook! That’s what makes it so perfect for this cauliflower fried rice with tofu which you can make in one pan in just 30 minutes! Because who has time for dishes?
Cauliflower is in the same family as other cruciferous vegetables like broccoli, kale, and cabbage. One of the unique benefits of cruciferous vegetables is that they contain glucosinolates which are a type of phytonutrient. (They are also the same compound that give cruciferous vegetables their characteristic pungent flavor.) Glucosinolates support the natural detoxifying processes that occur in your liver and also have anti-cancer effects. Using cauliflower in rice form is just another way to incorporate this healthy vegetable into my diet without getting bored!
Also, note that you don’t have to press the tofu for this recipe which is also a time saver! I found that I like the texture of the firm tofu when it has been crumbled right out of the package. All you need to do is drain the liquid it is packaged in! I find that the crumbled firm tofu has the closest texture to scrambled eggs.
- 1 medium head (16 oz.) cauliflower
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- ½ onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- ¼ cup vegetable broth
- 1 teaspoon ginger
- 4 tablespoons Kikkoman Less Sodium Soy Sauce
- 2 teaspoons rice wine vinegar
- 14 ounce block firm tofu, drained
- 1½ cups frozen peas
- To serve: 2 green onions, sriracha sauce
- Cut floret pieces from the cauliflower stems and rinse well. Place in a food processor and pulse 3-5 times until cauliflower is chopped into rice sized pieces.
- In a large skillet heat the olive and sesame oils. Add the onion and red pepper and saute ~3 minutes until onion is tender and translucent.
- Stir in the garlic, broth, ginger, soy sauce, and rice wine vinegar. Transfer the cauliflower to the pan and stir. Cover with lid and cook over medium-high heat for 3-4 minutes.
- Remove the lid and stir in the peas. Crumble the tofu into the pan and stir. Saute for 3-5 minutes or until liquid has cooked off, tofu is warmed, and cauliflower is tender.
- To serve, top with sliced green onion, sriracha sauce, and additional soy sauce (if desired).