Crispy Peanut Tofu & Cauliflower Rice Stir-Fry

Ingredients

• Tofu

  Extra firm, prepared with nigari

  1 block or 455g

• Peanut butter

  Smooth style, with salt

  2 ½ tbsp or 40g

• Sesame oil

  Salad or cooking

  3 tbsp or 41g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Maple syrups

  2 tbsp or 40g

• Chili Garlic Sauce

  Huy Fong Foods

  1 tsp. or 5g

• Cauliflower

  Raw

  1 head small or 265g

• Garlic

  Raw

  2 cloves, minced or 6g

• Baby Bok Choy

  Satur Farms - Freshdirect

  1 cup raw or 70g

Directions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Drain tofu and press using a tofu press or wrap in a towel with a weight on top for 15-20 minutes.
3. Slice pressed tofu into 1/2-inch cubes and arrange on the baking sheet in a single layer. Bake for 20-25 minutes until desired crispiness is achieved.
4. In a bowl, whisk together peanut butter, a third of the sesame oil, soy sauce, maple syrup, and chili garlic sauce. Adjust seasoning to taste.
5. Toss baked tofu in the peanut sauce and let marinate for 10-15 minutes.
6. Grate cauliflower using a large grater or food processor and set aside.
7. Heat a skillet over medium heat. Add half of the remaining sesame oil, cauliflower rice, garlic, and soy sauce. Sauté for 5-8 minutes until browned and tender.
8. Add bok choy with remaining sesame oil and a dash of soy sauce. Cook until just tender and add to the cauliflower rice.
9. Add marinated tofu to the skillet and cook for about 3 minutes until browned, scraping up any caramelized bits.
10. Combine tofu and vegetables on a serving platter and serve.

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