About recipe

Cauliflower rice is an easy, high-fiber, low-calorie alternative to regular rice. Serve this version topped with crispy baked tofu and sauteed vegetables and you’ve got a stellar vegetarian main course!

Ingredients (serves 4)

• 16 ounces extra firm tofu, drained and cut into cubes
• 2 tablespoons sesame oil, divided
• 1/4 cup low sodium soy sauce
• 3 tablespoons honey
• 1/2 teaspoon garlic chili sauce
• 3 tablespoons peanut butter
• 1 lime, juiced
• 1 medium head of cauliflower, grated into “rice”
• 2 cloves garlic, minced
• 2 small bunches baby bok choy, chopped
• 1 carrot, grated
• 1/4 cup chopped cilantro

Preparation

1. Cook the tofu: Preheat oven to 400 degrees. Place cubed tofu on a foil-lined baking sheet coated with cooking spray and bake for 20-25 minutes until the tofu begins to brown.
2. Make sauce: Combine 1 tablespoon sesame oil, soy sauce, honey, chili garlic sauce, 1 tablespoon lime juice, and peanut butter in a bowl. If it looks very thick, add water to thin it out.
3. Cook cauliflower: Add remaining 1 tablespoon of sesame oil to a pan and heat over medium heat. Add cauliflower and garlic and sauté about 5 minutes until cauliflower begins to brown. Add a few tablespoons of peanut sauce to pan.
4. Add bok choy and sauté another 2-3 minutes until wilted.
5. Add tofu and remaining peanut sauce and cook one more minute.
6. Serve topped with grated carrot, cilantro and a squeeze of lime juice.