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Tofu and Cashew Stir Fry with Cauli Rice
Enjoy this Tofu and Cashew Stir Fry with Cauli Rice on its own for a satisfying low-carb meal or pair it with a side of mixed greens for added freshness. You can customize it further with a drizzle of sriracha or a squeeze of lime for an extra kick.
1 block organic tofu, extra-firm, pressed and cubed
1 cup cashews, unsalted
1 head cauliflower, riced
1 cup broccoli florets
1 bell pepper, thinly sliced
1 carrot, julienned
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon olive oil
1 teaspoon rice vinegar
Salt and pepper to taste
Green onions for garnish
In a large wok or skillet, heat olive oil over medium-high heat. Add tofu cubes and cook until golden brown on all sides. Remove from the wok and set aside.
In the same wok, add sesame oil, garlic, and ginger. Sauté until fragrant.
Add broccoli, bell pepper, and carrot to the wok. Stir-fry for 3-4 minutes until vegetables are slightly tender but still crisp.
Stir in cauliflower rice and cook for an additional 2-3 minutes until heated through.
Add the cooked tofu back to the wok. Pour soy sauce and rice vinegar over the mixture, tossing everything together until well-coated.
Fold in cashews and cook for an additional 2 minutes. Season with salt and pepper to taste.
Garnish with green onions and serve hot.
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