"A low-carb meal prep entree with lots of aromatics, crispy spicy tofu, and cucumber to balance it all out."
Spicy salt + pepper tofu with ginger cauliflower rice — geminieats
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Prep time 30mins
Cook time 30mins
Recipe Card
ingredients
- 2 block (14 ounces) firm tofu
- 1/4 cup cornstarch
- 1 tablepoons five-spice powder
- 1 teaspoon white pepper
- 1/4 teaspoon salt
- 2 bag frozen Trader Joes cauliflower rice
- 2 tablepoons coconut aminos
- 2 tablespoon sesame oil
- 1 tablepoons vegan mushroom sauce
- 3 cloves of minced garlic
- 1 minced shallot
- 1 chopped thai chili
- stalk of green onion
- 1 inch minced ginger
- 2 sliced for garnish cucumber
- 1 bunch chopped cilantro
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Next, wash your green onions and chop up your aromatics (shallots, chili, green onion, garlic, ginger) until they’re fine.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
The tofu should be done by now. Toss the tofu with your stir-fried aromatics from earlier (shallots, chili, green onion, garlic, and ginger).
Step 10
Lastly, plate everything in separate containers for the week. First, lay out the spinach then your cauliflower rice, cucumbers, and tofu on top. Enjoy!