Cauliflower Rice Stir-Fry with Ginger Sesame Tofu

ByDenis Valdez
Cauliflower Rice Stir-Fry with Ginger Sesame Tofu

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Golden tofu, crisp-tender vegetables, and cauliflower rice are tossed with ginger, garlic, sesame, rice vinegar, and a lightly sweetened soy sauce. High heat and cooking in stages keep the tofu browned and the cauliflower from steaming into mush.

Yield and timing

  • Estimated yield: 4 servings, about 2 cups each.
  • Prep time: 25 minutes, including pressing and cutting.
  • Cook time: 20 minutes.
  • Estimated total time: 45 minutes.

Equipment

  • 12-inch nonstick or well-seasoned skillet or wok
  • Food processor with pulsing blade, optional
  • Clean kitchen towel or tofu press
  • Two mixing bowls
  • Heatproof spatula

Ingredients

  • 1 medium cauliflower, washed, dried, and cut into florets (about 5 cups)
  • 14 ounces extra-firm tofu, drained and pressed for 15 minutes, then cut into ¾-inch cubes
  • 1 tablespoon neutral cooking oil
  • 1 tablespoon toasted sesame oil, divided
  • 1 tablespoon finely grated fresh ginger
  • 2 garlic cloves, minced
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon unseasoned rice vinegar
  • 2 teaspoons maple syrup, or honey for a non-vegan variation
  • 1 cup small broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas, strings removed
  • 2 green onions, thinly sliced
  • 1 teaspoon sesame seeds
  • ¼ teaspoon red-pepper flakes, optional

Stir-fry in stages

  1. Pulse the cauliflower florets in short bursts until they resemble grains of rice. Stop before they become wet or paste-like; work in batches if necessary.
  2. Whisk the ginger, garlic, soy sauce or tamari, rice vinegar, maple syrup or honey, and 1 teaspoon sesame oil in a small bowl.
  3. Heat the neutral oil in a large skillet over medium-high heat. Add the tofu in one layer. Cook for 8 to 10 minutes, turning every 2 minutes, until several sides are golden and the cubes release easily. Transfer to a clean plate.
  4. Add the remaining sesame oil, broccoli, bell pepper, and snap peas. Stir-fry for 4 to 5 minutes, until the colors brighten and the vegetables are crisp-tender.
  5. Add the cauliflower rice and cook for 3 to 4 minutes, tossing frequently, until hot and just tender. Return the tofu to the pan.
  6. Pour in the sauce and toss for 1 to 2 minutes, until it lightly coats the ingredients and no raw garlic aroma remains. Remove from the heat and finish with green onions, sesame seeds, and optional pepper flakes.

Allergen notice

Contains soy and sesame. Standard soy sauce usually contains wheat; tamari is not automatically gluten-free unless the label says so. Tofu, sauces, sesame oil, and seeds may have additional cross-contact statements. Read every label and do not claim the dish is allergy-safe.

Vegetarian, vegan, and substitution checks

The maple-syrup version is vegetarian and can be vegan only when the tofu, sauces, vinegar, and all packaged ingredients are verified as vegan. Honey makes the recipe non-vegan. A “gluten-free” description requires appropriately labeled tamari and verification of every other ingredient and preparation surface.

Storage and reheating

Refrigerate within 2 hours in shallow covered containers and use within 3 to 4 days. Reheat in a skillet or microwave to 165°F (74°C), stirring so the center heats evenly. Freezing is not recommended for the finished stir-fry because cauliflower rice and crisp vegetables soften; if frozen for convenience, thaw in the refrigerator and expect a softer texture.

More plant-based meals

Compare the textures with Spiced Quinoa Stuffed Peppers, serve it after Broccoli and Kale Soup, or make Black Bean Stuffed Sweet Potatoes for a roasted alternative.

Sources consulted

This recipe has not been represented as kitchen-tested. Pan size, stove output, and moisture in the tofu and cauliflower change browning time.

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