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?Risotto-style cauliflower rice with green peas, crispy tofu and a delicious sweet and spicy sauce.? (Same triangles, different recipe!)
?My kids much prefer this version of cauliflower rice (cooked in vegetable broth) than the one I typically make. It’s oil-free and more flavorful IMO. ?Recipe 1. Tofu triangles: Press and dry 1-14oz block extra-firm tofu to remove excess liquid. Cut tofu into about 1-1/2 inch triangles or preferred shape. Bake at 400F on parchment-lined baking sheet until golden and slightly crispy. ?Recipe 2. Sauce: whisk together 3 tbsp tamari (I use gluten-free) or soy sauce, 1 tbsp almond/peanut butter, 1 minced garlic clove, 2 tsp garlic chili sauce or sriracha, maple syrup to taste. (You can add a little toasted sesame oil too if desired.) ?Recipe 3. Cauliflower rice: chop florets from 1 large (or 2 small) head cauliflower. Pulse in food processor in batches until rice-like texture. Cook 1 cup chopped scallions and 4 minced garlic cloves in a little vegetable broth (or neutral oil) until slightly fragrant, adding more broth as needed. Add the riced cauliflower and more broth until cauliflower is moistened. Keep stirring cauliflower while cooks, adding more vegetable broth when saucepan gets dry. Cook until cauliflower rice is tender. Once cauliflower is cooked, add 1 cup defrosted green peas and continue cooking until heated through. Mix in a little tamari or soy sauce to taste. ?Pour sauce over baked tofu and mix until tofu completely covered. Let the baked tofu marinate in the sauce for a couple minutes before serving with cauliflower rice.
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