Crispy Peanut Tofu Cauliflower Rice Stir Fry Recipes

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TOFU, CAULIFLOWER, CABBAGE AND ONION STIR-FRY W/ COCONUT PEANUT



Tofu, Cauliflower, Cabbage and Onion Stir-Fry W/ Coconut Peanut image

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

1/4 head cauliflower, chopped
1/8 head cabbage, chopped into squares
1 onion, chopped
450 g extra firm tofu
2 cups coconut milk
3/8 cup soy sauce
4 tablespoons peanut butter
4 teaspoons sesame oil
4 teaspoons minced garlic
1/2 teaspoon chili powder

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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