Cauliflower Rice with Tofu Veggie Stir-Fry

Name: Cauliflower Rice with Tofu Veggie Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1 pkg. (440 g.) firm tofu, drained, crosswise into 8 pieces and blotted dry with paper towels; 6 cups (1.5 L) cauliflower florets (about half a large head); 3 Tbsp. (45 mL) olive oil, divided; 1 Knorr® Vegetable Bouillon Cube, finely crumbled; 2 large orange and/or red bell peppers, cut into strips; 1 red onion, thinly sliced; 1 pkg. (100 g) shiitake mushrooms, stemmed and sliced; 2 tsp. (10 mL) finely grated fresh ginger; 1 large clove garlic, finely chopped; 1 tsp. (5 mL) toasted sesame seeds

Vegetarian

This veggie rice is made of cauliflower, shiitake mushrooms, and the perfect sprinkling of ginger and garlic which makes our tofu dish sing with flavour.

30 MINS

Cooking Time
15 MINS

Prep Time
4 People

Serves

1 pkg. (440 g.) firm tofu, drained, crosswise into 8 pieces and blotted dry with paper towels
6 cups (1.5 L) cauliflower florets (about half a large head)
3 Tbsp. (45 mL) olive oil, divided
1 Knorr® Vegetable Bouillon Cube, finely crumbled
2 large orange and/or red bell peppers, cut into strips
1 red onion, thinly sliced
1 pkg. (100 g) shiitake mushrooms, stemmed and sliced
2 tsp. (10 mL) finely grated fresh ginger
1 large clove garlic, finely chopped
1 tsp. (5 mL) toasted sesame seeds

Cut each piece tofu crosswise into 6 strips. Put into bowl and set aside. Pulse cauliflower in food processor until about the size of rice.
Combine 2 Tbsp (30 mL) oil and crumbled Knorr® Vegetable Bouillon Cube in small microwave-safe bowl. Microwave at HIGH 15 to 20 seconds and stir until combined. Add 1 Tbsp.(15 mL) Bouillon mixture to tofu and stir to coat.
Combine cauliflower and ¼ cup (60 mL) water in large nonstick skillet. Cover and cook over medium-high heat until water is nearly evaporated, about 4 minutes. Stir in remaining 1 Tbsp (15 mL) Bouillon mixture and cook, stirring occasionally, until lightly golden, about 6 minutes. Remove and keep warm.
Cook tofu in same skillet over medium-high heat, stirring and turning occasionally, until browned on all sides, about 10 minutes. Remove and keep warm.
Heat remaining 1 Tbsp/15 mL oil in same skillet, over medium-high heat and cook peppers, onion and mushrooms, stirring occasionally, until vegetables are tender, about 9 minutes. Stir in ginger and garlic and cook until fragrant, about 30 seconds. Stir in tofu and serve over reserved “cauliflower rice”. Sprinkle with sesame seeds. Serve, if desired, with reduced sodium soy sauce.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	280.0
Calcium (g)	15.0 %
Carbohydrates (g)	18.0 g
Fat (g)	17.0 g
Fiber (g)	6.0 g
Iron (g)	15.0 %
Potassium (g)	733.0 mg
Protein (g)	15.0 g
Saturated Fat (g)	2.5 g
Sodium (g)	550.0 mg
Sugar (g)	7.0 g
Trans Fat (g)	0.0 g