Cauliflower rice with tofu veggie stir-fry
Ingredients
Directions
- 1
Cut each piece tofu crosswise into 6 strips. Put into bowl and set aside. Pulse cauliflower in food processor or until about the size of rice.
- 2
Combine 2 tbsp. (30 mL) oil and crumbled Knorr® Vegetable Bouillon Cube in small microwave-safe bowl. Microwave on high 15 to 20 seconds and stir until combined. Add 1 tbsp. (15 mL) bouillon mixture to tofu and stir to coat.
- 3
Combine cauliflower and ¼ cup (60 mL) water in large nonstick skillet. Cover and cook over medium-high heat until water is nearly evaporated, about 4 minutes. Stir in remaining 1 tbsp. (15 mL) bouillon mixture and cook, stirring occasionally, until lightly golden, about 6 minutes. Remove and keep warm.
- 4
Cook tofu in same skillet over medium-high heat, stirring and turning occasionally, until browned on all sides, about 10 minutes. Remove and keep warm.
- 5
Heat remaining 1 tbsp. (15 mL) oil in same skillet, over medium-high heat and cook peppers, onion, and mushrooms, stirring occasionally, until vegetables are tender, about 9 minutes. Stir in ginger and garlic and cook until fragrant, about 30 seconds. Stir in tofu and serve over reserved “cauliflower rice.” Sprinkle with sesame seeds. Serve, if desired, with reduced sodium soy sauce.
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Last updated: October 27th, 2020
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