Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice
Serving Size: 6
This delicious stir fry combines tofu, bell peppers, celery, and onions with aromatics including garlic, ginger, and green onion. Served with cauliflower fried rice for a great low carb meal.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep15
Hands-On Cook15
Hands-Off Cook0
Passive0
Total Time30 minutesminutes
Recipe Serving Size6
Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove, Wooden Spatula
Ingredients
24ounceextra-firm tofuwell-drained and cut into 1-inch cubes
2tablespoonavocado oildivided
Aromatics:
2tablespoonfresh gingerfinely chopped
4clovegarlicfinely chopped
For the stir fry:
2stalk green onionsliced into thin rings
1yellow onionsmall, sliced lengthwise into strips about ¼ inch thick
1red bell peppersliced lengthwise into strips about ¼ inch thick
3stalk celery cut diagonally into pieces about 1 inch in length
2tablespoonlow-sodium gluten-free soy sauce
For the cauliflower fried rice:
24ouncefrozen cauliflower rice
2tablespoonavocado oil
1tablespoonlow-sodium gluten-free soy sauce
Instructions
Heat a large sauté pan or wok over medium-high heat. Add 1 tablespoon oil. To the side of the pan add half the ginger, half the garlic, and half the green onion. Carefully place tofu pieces in the pan, spreading them out. Cook without stirring for a minute or so, then stir-fry tofu with aromatics, until heated through, about 3 minutes. Remove from pan and set aside.
To the same pan add another tablespoon oil and the remaining aromatics, cook for a minute or less, just until garlic is golden.
Add all the vegetables to the pan and stir-fry for a minute or two. Add the reserved tofu, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be crisp when done and tofu heated through.
To make the cauliflower fried rice, heat a large non stick skillet over medium-high heat. If the bag has frozen clumps of cauliflower rice, break it up the clumps so it will cook evenly. I usually slam the bag on the counter, or gently pound it with a ladle or meat mallet. Once the pan is heated, add the oil, then the frozen cauliflower rice. Stir occasionally for 4 minutes and add the soy sauce the last minute of cooking time.
Reheating Instructions
Heat in a saute pan over medium high heat about 5 minutes or until heated through.