Here is a super duper easy dinner idea! I make this all the time especially when I don’t know what I want to eat but just know I’m hungry. This is a recipe I can never get sick of! Asian cuisine in general I could eat everyday but especially this one. I also love that I know what is going in to it because since my lifestyle change I’ve caught myself craving chinese takeout but know that my body would not be able to process it so this is the next best thing if not better!!
Tofu and Sesame Ginger Saice Ingredients
1/4 of a 14 oz container of extra firm tofu
2 tablespoons minced garlic
2 teaspoons minced ginger
3 tablespoons low sodium soy sauce
2 tablespoons agave or any other sweetener
Cauliflower Fried Rice Ingredients
2 cups cauliflower rice (I buy the frozen pack but you can make fresh cauliflower rice if you would like)
1 1/2 cups of Asian vegetables chopped (you can buy a frozen pack or most grocery stores in the salad section have fresh vegetables already packaged, I love Trader Joe’s Asian medley)
2 tablespoons low sodium soy sauce
Instructions
Start off by opening your tofu and divining it into its portion size.
Then on a plate line it with napkins or paper towels and lightly press. I lightly press my tofu when I know I’m going to use a sauce as a glaze for it. Lightly pressing the tofu gives the best bite, you’ll get the crunch but still have the tenderness in the inside.
I then cubed the tofu and tossed them into a nonstick pan that I lightly sprayed with olive oil spray. This way you can get a light fry and crisp on the outsides without the added calories from a normal oil.
Let the cubes sit on one side until golden then flip until all sides are golden. Set them aside.
Now moving on with the veggies. This process will differ depending on what type of vegetables you bought with concern to fresh or frozen. If fresh I would recommend chopping before steaming it is just easier but if you bought frozen then chop after cooking them lightly. Cook them just enough for them to be warm but not hot. After those are chopped you can throw them onto a pan with some olive oil on medium and let them steam while we prepare the sauce.
For the sauce, start by adding the garlic and some olive oil spray or avocado oil spray. Lightly cook just until light tan.
Then add the ginger and cook for about a minute. Then add the soy sauce and honey. Mix until it is fully combined then add the tofu and turn heat to low.
Now in the pan with the vegetables add the soy sauce and mix. The vegetables are now done! You can add more to this if you would like for example, hot sauce, an egg, or some different spices but I just wanted to keep it plain.
Keep on checking on the tofu once everything has heated back up cook just until it starts to bubble you want to make sure you catch it before bubbling or else the glaze will be too thick, unless you like a thick glaze then go for it! Once that’s done then grab a plate or bowl and serve yourself some amazing food!!!
It’s a super easy meal and can easily be made any day of the week. This recipe takes me about 20 minutes to make and it is so delicious. The pro to this recipe is that the veggies can be frozen so you can always have the option to make this if you want to buy those veggies next time at the store and just throw them in the freezer until you use them! The tofu also comes out with the best texture and bite that you really can’t tell it’s tofu, the flavor of the sauce covers all that texture if you aren’t a fan of tofu.
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