YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Rice Stir-Fry
Enjoy a vibrant and nutrient-packed stir-fry featuring crispy cauliflower rice, marinated tofu, and edamame for an extra protein boost. This skilfully balanced dish is accented with bell pepper, fresh garlic, ginger, and scallions, all tossed in a savory low-sodium soy and sesame oil sauce, delivering an explosion of flavors with every bite.
INGREDIENTS
2 cups Cauliflower Rice (150g)
150g Extra Firm Tofu
1 Large Egg
0.5 cup Shelled Edamame (75g)
1 Red Bell Pepper (120g)
2 cloves Garlic
1 teaspoon Ginger
2 Scallions
2 tbsp Low-Sodium Soy Sauce
1 tbsp Sesame Oil
PREPARATION
Press and drain tofu, then cut into small cubes. Marinate briefly with 1 tbsp of low-sodium soy sauce if desired.
Heat sesame oil in a large non-stick skillet or wok over medium-high heat.
Add cubed tofu to the skillet and sauté until golden and crispy on all sides, about 5-7 minutes. Remove tofu and set aside.
In the same skillet, add minced garlic, grated ginger, and chopped red bell pepper. Sauté for 2-3 minutes until slightly softened.
Add the cauliflower rice and shelled edamame, and stir-fry for about 4-5 minutes until the cauliflower starts to get a crispy texture.
Push the vegetables to the side of the pan and crack the egg into the cleared space. Scramble the egg until fully cooked, then mix it into the stir-fry.
Return the crispy tofu to the pan, drizzle with the remaining 1 tbsp of soy sauce, and toss everything together for an additional minute.
Finish by adding chopped scallions. Taste and adjust seasoning as needed before serving.