Spicy Salt + Pepper Tofu with Ginger Cauliflower Rice
This is the perfect meal prep that will keep your taste buds excited throughout the week. The crispy salt and pepper tofu paired with fresh cucumbers, greens, and a flavor-packed cauliflower rice will help you stay on track with your health goals.
Cauliflower rice is an amazing substitute for regular rice. Not only is cauliflower low in calories but it also contains water to hydrate your body and fiber to keep things moving smoothly through your digestive system. You can also pair this cauliflower rice with your favorite protein instead of the salt and pepper tofu if you’d prefer something else.
Spicy Salt + Pepper Tofu w/ Ginger Cauliflower Rice
Makes 5 servings | Cook time: 1 hour
Ingredients:
2 blocks of firm tofu
¼ cup cornstarch
1 tbsp five-spice powder
1 tsp white pepper
¼ tsp salt or ¼ mushroom seasoning
2 bags of cauliflower rice (30 oz) *note: I suggest getting it frozen
2 tbsp coconut aminos or soy sauce
2 tbsp sesame oil
1 tbsp vegan mushroom sauce or vegan oyster sauce
3 garlic cloves, minced
1 shallot
1 thai chili or 1 tsp red chili flakes
1 stalk of green onion
1 inch piece of ginger, finely minced or 2 tbsp ginger powder
2 large cucumbers
1 bag of spinach
1 bunch of cilantro
Instructions:
Open your tofu containers and press the moisture out. To do this, grab 4 paper towels or a tea towel and wrap around the block. Place something heavy on top and let it sit for 15 minutes at least.
In a large bowl, mix the dry ingredients (cornstarch, five-spice, white pepper, salt/mushroom seasoning). When the tofu’s water is pressed out, cube it on a cutting board and toss it in the cornstarch mixture until it’s evenly coated.
Place the tofu in your air fryer then spray with avocado oil. Cook at 370 degrees for 15 minutes, tossing/flipping the tofu halfway through.
Next, wash your green onions and chop up your aromatics (shallots, chili, green onion, garlic, ginger) until they’re fine.
Wash your cucumber and cilantro. Slice your cucumbers into matchsticks and chop up your cilantro with stems included, throwing away 2 inches of the stalks. Set aside for later.
On a pan at medium heat, add 1 tbsp of sesame oil then your shallots, chilis, half of your garlic, and green onions. Saute for 5 minutes or until fragrant. Remove from the heat quickly to ensure it doesn’t burn.
In a large pan, add 2 tbsp of sesame oil and saute your cauliflower on high heat until it’s softened. If you’re using fresh cauliflower rice instead of frozen, I suggest you add a bit of water to give it moisture.
Make a hole in the middle and add ½ a tbsp of oil then saute your ginger and remaining garlic until fragrant. Mix this together with the cauliflower rice, add your coconut aminos/soy sauce and mushroom sauce then saute for 5 minutes. Add in your chopped cilantro and give it a quick stir. Adjust with salt or pepper to your liking then remove from heat to allow it to cool.
The tofu should be done by now. Toss the tofu with your stir-fried aromatics from earlier (shallots, chili, green onion, garlic, and ginger).
Lastly, plate everything in separate containers for the week. First, lay out the spinach then your cauliflower rice, cucumbers, and tofu on top. Enjoy!