Go Back
–+ servings
Cauliflower Rice Stir Fry with Tofu

Cauliflower Rice Stir Fry with Tofu

Discover how to make a quick and healthy Cauliflower Rice Stir Fry with Tofu. Packed with flavor, this 30-minute dish is perfect for busy weeknights and meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 head Cauliflower, riced
  • 1 block Firm Tofu, pressed and cubed
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Olive Oil
  • 1 red bell pepper, sliced Red Bell Pepper
  • 1 cup Snap Peas
  • 2 cloves Garlic, minced
  • 1 teaspoon Ginger, grated
  • 1 tablespoon Honey or Maple Syrup
  • to taste Sesame Seeds for garnish
  • to taste Green Onions for garnish

Equipment

  • Large skillet or wok
  • Food processor or box grater
  • Kitchen towel or tofu press
  • Spatula

Method
 

  1. Rice the cauliflower using a food processor or box grater.
  2. Press the tofu to remove excess moisture for 10 minutes.
  3. Heat olive oil in a large skillet over medium heat.
  4. Cook tofu cubes undisturbed for 3–4 minutes per side until golden brown, then set aside.
  5. In the same skillet, add sesame oil, garlic, and ginger. Sauté for 30 seconds.
  6. Add bell pepper and snap peas, stir-fry for 3–4 minutes until tender-crisp.
  7. Stir in cauliflower rice and cook for another 3–4 minutes.
  8. Add soy sauce, honey, and the cooked tofu to the skillet, mixing well and cooking for an additional 2 minutes.

Nutrition

Calories: 200kcalCarbohydrates: 15gProtein: 15gFat: 10gSaturated Fat: 1gSodium: 400mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 30IUVitamin C: 70mgCalcium: 20mgIron: 10mg

Notes

Pressing the tofu ensures it becomes crispy—don't skip this step! Feel free to substitute soy sauce with tamari for a gluten-free option. The dish is customizable to use a variety of vegetables beyond those listed—experiment! For leftovers, store in an airtight container and refrigerate for up to 4 days. Reheat with a splash of water to maintain moisture.
Tried this recipe?Let us know how it was!