Crispy Thai Peanut Tofu & Cauliflower Rice
Ingredients
Crispy Tofu
- 14 oz14 oz14 oz Tofu, extra firm
- 2 Tbsp2 Tbsp2 Tbsp Coconut Aminos
- 2 Tbsp2 Tbsp2 Tbsp Arrowroot Powder
- Thrive Market Organic Extra Virgin Olive Oil Spray
Cauliflower Rice
- 4 cups4 cups4 cups Riced Cauliflower
- 1 Tbsp1 Tbsp1 Tbsp Sesame Oil
- Salt and Pepper, to taste
- Green Onion (Scallion), handful, chopped
- 1/4 cup1/4 cup1/4 cup Peanuts, chopped
Thai Peanut Sauce
- 1/2 cup1/2 cup1/2 cup Creamy Peanut Butter
- 2 Tbsp2 Tbsp2 Tbsp Coconut Aminos
- 2 Tbsp2 Tbsp2 Tbsp Lime Juice
- 1/2 cup1/2 cup1/2 cup Coconut Milk, light
- 2 tsp2 tsp2 tsp Garlic, minced
- 2 tsp2 tsp2 tsp Ginger Root, minced
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- First, prepare the tofu by placing a few paper towels on top of a cutting board. Place your tofu block on top and another 2-4 paper towels on top of it. Place another cutting board or something heavy like a book on top of the paper towels to press out excess liquid. Alternatively, you can use a tofu press if you have one! Allow the tofu to drain liquid for at least 15-30 minutes.
- Once ready, preheat oven to 400 degrees Fahrenheit. Slice your tofu in half lengthwise then cut into 1-inch cubes. Place the tofu into a mixing bowl and toss with coconut aminos then add arrowroot powder. Mix until fully coated and no clumps remain. Spread tofu onto a lined baking tray in an even layer. Bake for 30 minutes, tossing halfway until tofu is crisp and golden.
- While the tofu bakes, prepare the cauliflower rice. Drizzle sesame oil in a frying pan over medium heat. Add in the riced cauliflower, sea salt, and pepper. Mix and cook for about 5- 10 minutes, careful not to overcook or it will be soggy! Turn off heat and toss in chopped peanuts and green onion, saving some for topping.
- Prepare the peanut sauce by combing all ingredients in a high-powered blender until smooth and creamy. Once the tofu is done, serve with cauliflower rice and mix in peanut sauce. Top with extra chopped peanuts, green onion and optional toppings like sesame seeds or hot sauce. Enjoy!
- Storage: Leftovers stay fresh in an airtight container in the fridge for up to 4 days. Leftover peanut dressing will thicken in the fridge, stir in more coconut milk when ready to re-use.
Notes
Recipe by Selena from @thenutritiouskitchen
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About This Recipe
Show nutritional information
Dairy Free Egg Free Entrées Gluten Free Grain Free Nightshade Free Other Pescetarian Plant Based Shellfish Free Sugar Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 474 |
Fat: | 32 g |
Carbohydrates: | 29 g |
Protein: | 23 g |
Cholesterol: | 0 g |
Sodium: | 649 mg |
Fiber: | 4 g |
Sugars: | 9 g |
Calculated for total recipe. |
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