Cauliflower Fried Rice With Crispy Baked Tofu Recipes

CAULIFLOWER FRIED RICE WITH CRISPY BAKED TOFU

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Line a chopping board with kitchen paper, and lay the tofu on top in a single layer. Cover with more kitchen paper, then place a heavy item on top (like a baking tray or another chopping board), followed by a few tins to weigh it down. Leave the tofu to drain for at least 10 minutes, or up to 30 minutes if you have time.
• Transfer the pressed tofu to a medium bowl. Drizzle with ½ tbsp of oil and ½ tbsp of soy sauce. Toss to combine. Sprinkle the cornflour over the tofu and toss until evenly coated.
• Line a large baking tray with baking paper. Tip the tofu onto the tray and arrange in an even layer. Bake for 20 minutes, tossing halfway through, until the edges of the tofu pieces are deeply golden.
• Meanwhile, put the cauliflower in a food processor and pulse until it resembles grains of rice. Heat ½ tbsp of oil in a wok or large non-stick frying pan over a high heat until shimmering, then stir-fry half of the cauliflower rice with a little salt for 3-4 minutes or until lightly browned. Transfer to a plate, then repeat with another ½ tbsp of oil and the remaining cauliflower rice. Tip onto the plate.
• Add the remaining rapeseed oil to the wok along with the spring onions, carrot and garlic. Cook for 2-3 minutes or until just softened. Add the peas and cook for 1 minute until the peas are just defrosted. Return all the cauliflower rice to the pan and toss to combine, then remove from the heat, drizzle with the remaining soy sauce and the sesame oil, and toss together. Season to taste.
• Divide the cauliflower rice between three plates. Top with the baked tofu, the chilli sauce and coriander.

CAULIFLOWER FRIED 'RICE'

Steps:

• Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
• Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
• Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
• Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
• Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

CRISPY BAKED TOFU

Steps:

• Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.