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Ingredients
- 1 400 g block extra firm tofu , drained, and cut into 1-inch cubes
- 1 tbsp soy sauce , or tamari if gluten-free
- 1 tsp turmeric
- 1 tsp granulated garlic
- ¼ tsp ground ginger
- ¼ tsp black pepper
- 2 tbsp coconut oil , divided
- 1 head broccoli , cut into florets
- 2 medium carrots , thinly sliced
- 2 stalks celery , thinly sliced
- 1 medium red bell pepper , cut into 1-inch pieces
- 1 clove garlic , finely chopped
- 4 cups cauliflower rice
- 2 tbsp shredded unsweetened coconut
- 2 green onions chopped
Peanut Sauce
- 3 tbsp peanut butter
- 3 tbsp water
- juice of one lime
- 2 tsp maple syrup
- 2 tsp soy sauce , or tamari if gluten-free
- 1/2 tsp sesame oil
- 1 clove garlic , finely chopped
- 2 tsp nutritional yeast
- sriracha , to taste
Ingredients
Peanut Sauce
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Instructions
- In a medium bowl, combine the soy sauce, turmeric, granulated garlic, ginger, and black pepper. Add the tofu to the bowl, tossing to coat.
- Heat 1 tablespoon coconut oil in a medium frying pan over medium heat. Add the tofu, and cook for 10 minutes, flipping occasionally until golden. Transfer to a plate or bowl.
- Meanwhile, fit a medium pot with a steamer basket and water. Bring to a boil, and steam the broccoli, carrots, celery, and bell pepper, covered, until vibrant and softened, about 5 minutes.
- In a medium bowl, whisk together the peanut butter, water, lime juice, maple syrup, soy sauce, sesame oil, garlic, and nutritional yeast. Add sriracha, to taste.
- Add the remaining coconut oil to the pan, with the garlic, cooking for 2 to 3 minutes or until fragrant. Add the cauliflower rice, and coconut, stirring to combine. Heat until warmed through.
- Divide the cauliflower rice among four bowls. Top with tofu, steamed vegetables, and drizzle with peanut sauce. Garnish with green onion.