Crispy Peanut Tofu Cauliflower Rice Stir Fry Recipes
TOFU, CAULIFLOWER, CABBAGE AND ONION STIR-FRY W/ COCONUT PEANUT
This dish has a mild flavor, but if you'd like something with a stronger flavor it would be easy to spice up. Serve it by itself, with noodles or rice, or wrapped in a tortilla
Provided by RGVeggie
Categories Soy/Tofu
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop up the cauliflower, cabbage, and onion (approx 1" squares).
- Cube tofu into bite-sized pieces.
- Toss tofu in flour, fry in a little hot oil until brown. Remove from pan and drain on absorbent paper. Add onion to frypan and cook until transparent.
- Wipe out frypan with paper towel.
- Whisk together the coconut milk, soy sauce, peanut butter, toasted sesame oil, minced garlic and chilli in a bowl. You will need to break up the peanut butter with a fork first because it will stick to the whisk.
- Pour the coconut peanut sauce into the frypan and heat until bubbling.
- Add the vegetables to pan and reduce heat to simmer.
- Allow the dish to simmer covered on the stove for 10 minutes.
- Remove the lid and let simmer for 5 more minutes, stirring occasionally.
- Add cooked onion and crispy tofu to pan and simmer for a further 5 minutes.
- Serve on a bed of steamed rice or noodles (or you can wrap in a tortilla).
Nutrition Facts : Calories 322.6, Fat 27.7, SaturatedFat 16.5, Sodium 1088.7, Carbohydrate 11.2, Fiber 2.9, Sugar 3.6, Protein 13.3
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