Cauliflower rice is an easy, high-fiber, low-calorie alternative to regular rice. Serve this version topped with crispy baked tofu and sauteed vegetables and you’ve got a steller vegetarian main course.
Ingredients (serves 4)
16 ounces extra firm tofu, drained and cut into cubes
2 tablespoons sesame oil, divided
1/4 cup low sodium soy sauce
3 tablespoons honey
1/2 teaspoon garlic chili sauce
3 tablespoons peanut butter
1 lime, juiced
1 medium head of cauliflower, grated into “rice”
2 cloves garlic, minced
2 small bunches baby bok choy, chopped
1 carrot, grated
1/4 cup chopped cilantro
Cook the tofu: Preheat oven to 400 degrees. Place cubed tofu on a foil-lined baking sheet coated with cooking spray and bake for 20-25 minutes until the tofu begins to brown.
Make sauce: Combine 1 tablespoon sesame oil, soy sauce, honey, chili garlic sauce, 1 tablespoon lime juice, and peanut butter in a bowl. If it looks very thick, add water to thin it out.
Cook cauliflower: Add remaining 1 tablespoon of sesame oil to a pan and heat over medium heat. Add cauliflower and garlic and sauté about 5 minutes until cauliflower begins to brown. Add a few tablespoons of peanut sauce to pan.
Add bok choy and sauté another 2-3 minutes until wilted.
Add tofu and remaining peanut sauce and cook one more minute.
Serve topped with grated carrot, cilantro and a squeeze of lime juice.