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Cauliflower fried rice with crispy baked tofu Recipe

Name: Cauliflower fried rice with crispy baked tofu
Total time: 35 min
Yield: 3
Ingredients: 280g block extra-firm tofu, drained and cut into bite-sized pieces; 1½ tbsp rapeseed oil, plus 1 tsp; 1 tbsp soy sauce; 1 tbsp cornflour; 1 cauliflower (about 700g), broken into florets, stem and leaves roughly chopped; 3 spring onions, trimmed and thinly sliced; 1 carrot, finely chopped; 2 cloves garlic, crushed; 120g frozen peas; 1 tsp toasted sesame oil; 4 tbsp sweet chilli sauce; a small handful coriander, roughly chopped

olivemagazine

Serve golden tofu with cauliflower fried rice and plenty of sweet chilli sauce for a low-calorie, veg-heavy, meat-free midweek dinner

Ingredients

280g block extra-firm tofu, drained and cut into bite-sized pieces

1½ tbsp rapeseed oil, plus 1 tsp

1 tbsp soy sauce

1 tbsp cornflour

1 cauliflower (about 700g), broken into florets, stem and leaves roughly chopped

3 spring onions, trimmed and thinly sliced

1 carrot, finely chopped

2 cloves garlic, crushed

120g frozen peas

1 tsp toasted sesame oil

4 tbsp sweet chilli sauce

a small handful coriander, roughly chopped

Method

Heat the oven to 200C/fan 180C/gas 6. Line a chopping board with kitchen paper, and lay the tofu on top in a single layer. Cover with more kitchen paper, then place a heavy item on top (like a baking tray or another chopping board), followed by a few tins to weigh it down. Leave the tofu to drain for at least 10 minutes, or up to 30 minutes if you have time.

Transfer the pressed tofu to a medium bowl. Drizzle with ½ tbsp of oil and ½ tbsp of soy sauce. Toss to combine. Sprinkle the cornflour over the tofu and toss until evenly coated.

Line a large baking tray with baking paper. Tip the tofu onto the tray and arrange in an even layer. Bake for 20 minutes, tossing halfway through, until the edges of the tofu pieces are deeply golden.

Meanwhile, put the cauliflower in a food processor and pulse until it resembles grains of rice. Heat ½ tbsp of oil in a wok or large non-stick frying pan over a high heat until shimmering, then stir-fry half of the cauliflower rice with a little salt for 3-4 minutes or until lightly browned. Transfer to a plate, then repeat with another ½ tbsp of oil and the remaining cauliflower rice. Tip onto the plate.

Add the remaining rapeseed oil to the wok along with the spring onions, carrot and garlic. Cook for 2-3 minutes or until just softened. Add the peas and cook for 1 minute until the peas are just defrosted. Return all the cauliflower rice to the pan and toss to combine, then remove from the heat, drizzle with the remaining soy sauce and the sesame oil, and toss together. Season to taste.

Divide the cauliflower rice between three plates. Top with the baked tofu, the chilli sauce and coriander.

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