Wednesday, July 18, 2018

Cauliflower Stir Fry Rice with Schezwan Tofu

I just love cauliflower rice, its easy to make and so versatile. You can make anything from it, from pizza, to bread sticks to stir fry to "wings", possibilities are endless. Today I am using in a rice form, which is very common now a days , to make cauliflower rice, just pulse the florets in food processor in to "rice" form and use it in stir fry, no soaking of rice or cooking , boiling ,done in two minutes. take  that rice in cheesecloth and take out extra water and now its ready to use.

Ingredient for stir fry rice :

1 Medium sized head of  Cauliflower
2 tbsp. sesame oil / canola oil
1 carrot , cut in cubes
2 Garlic cloves - chopped finely
1/2 cup Frozen Peas
3 Tbsp low sodium Soy sauce ( I used tamari sauce for Gluten Free)
1 stalk of Celery - Finely chopped
1 Green chili - finely chopped
1 inch of Ginger finely chopped
1 tbsp rice vinegar


Prep Cauliflower as above mentioned method.

Heat wok on high flame, add oil in it, add ginger, garlic and chili and stir fry for a minute. then add carrot, peas , celery and cook for a minute.

Add cauliflower rice and soy sauce and vinegar and sir fry quickly so rice and just cooked right and not mushy.

You can add egg also , if you like you can add that in the beginning.

And take out the rice in a bowl.

Tofu :

1 Block of firm tofu (pressed and cubed)
Few mung bean sprouts
1 Onion in big chunks
1 stick of celery in big pieces
1 clove of garlic finely chopped
1 inch of ginger finely chopped
1 Green / Thai chili , finely chopped
2 Tbsp oil
3 Tbsp Schezwan sauce
1 tbsp Rice vinegar

Method :

Cut the tofu in big square pieces, if you like you can brown it little bit or you can use it as it is.

In a wok, add oil, add ginger, garlic and chili , saute for a minute.

Add onion, celery and cook for a minute, add tofu and sauce and vinegar and mix it nicely so everything is coated in sauce.

Shut off the gas and put sprouts in it.

The whole dish will be done in under 20 minutes.

You can add more vegetables in both dishes and change the spices, as per your liking.

I have to have it with my sambal sauce so I had it with on side of sambal , rice and tofu.



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