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Cauliflower Rice Stir Fry Bowl with Crispy Tofu

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A vibrant, veggie-packed stir fry bowl featuring fluffy cauliflower rice, crispy pan-fried tofu, and a rainbow of fresh vegetables tossed in a savory homemade sauce. This easy, healthy dinner is vegan, gluten-free, and perfect for meal prep or busy weeknights.

Ingredients

Scale
  • 1 large head cauliflower (about 2 lbs), cut into florets (or 4 cups pre-riced cauliflower)
  • 1 tablespoon toasted sesame oil
  • Salt and pepper, to taste
  • 1 block (14 oz) extra-firm tofu, drained and pressed
  • 2 tablespoons cornstarch (or arrowroot)
  • 1/2 teaspoon salt
  • 2 tablespoons neutral oil (avocado or canola)
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, julienned or thinly sliced
  • 1 cup snap peas or snow peas, trimmed
  • 1 cup shredded purple cabbage
  • 3 green onions, sliced (whites and greens separated)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sriracha or chili garlic sauce (optional)
  • Sesame seeds (optional topping)
  • Fresh cilantro or basil leaves (optional topping)
  • Lime wedges (optional topping)
  • Crushed peanuts or cashews (optional topping, omit for nut-free)

Instructions

  1. Press the tofu: Drain tofu and wrap in a clean kitchen towel or paper towels. Place a heavy skillet or books on top and press for 15-20 minutes.
  2. Rice the cauliflower: Chop cauliflower into florets and pulse in a food processor until it resembles rice. If using pre-riced, pat dry.
  3. Prep veggies and sauce: Slice all veggies thinly. Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, and sriracha in a bowl.
  4. Make crispy tofu: Cut pressed tofu into 3/4-inch cubes. Toss with cornstarch and salt. Heat 2 tablespoons oil in a skillet or wok over medium-high. Add tofu cubes in a single layer and fry, turning every 2 minutes, until golden and crispy (8-10 minutes). Transfer to a paper towel-lined plate.
  5. Stir fry veggies: In the same pan, add a splash more oil if needed. Add garlic, ginger, and white parts of green onions. Stir fry 1 minute. Add bell pepper, carrot, snap peas, and cabbage. Stir fry 3-4 minutes until just tender.
  6. Cook cauliflower rice: Push veggies to the side. Add riced cauliflower and 1 tablespoon sesame oil to the empty side. Season with salt and pepper. Cook, stirring, for 2-3 minutes until heated through and slightly golden.
  7. Combine and finish: Pour stir fry sauce over everything. Toss gently to combine and heat through, about 1 minute. Taste and adjust seasoning.
  8. Assemble bowls: Divide cauliflower rice and veggies among bowls. Top with crispy tofu, green onion tops, sesame seeds, fresh herbs, and other desired toppings.

Notes

Pressing the tofu is key for crispiness. Don’t crowd the pan when frying tofu or veggies. Prep all ingredients before cooking for a smooth stir fry process. For meal prep, store tofu separately and reheat in a dry skillet for best texture. Swap veggies or sauce ingredients as desired; recipe is highly customizable.

Nutrition

Keywords: cauliflower rice, stir fry, crispy tofu, vegan dinner, gluten-free, healthy meal, meal prep, easy dinner, plant-based, Asian stir fry

Find it online: https://bitefuljoy.com/cauliflower-rice-stir-fry-bowl-with-crispy-tofu-easy-healthy-dinner/