Savory and sweet, this peanut tofu and cauliflower rice dish is loaded with flavor. Best of all, it can be made ahead of time for a quick, reheatable weeknight dinner.
- 11⁄2 teaspoons sesame oil
- 11⁄2 tablespoons low-sodium soy sauce or coconut aminos
- 2 teaspoons maple syrup
- 11⁄2 tablespoons creamy peanut butter
- 8 ounces extra-firm tofu, drained, cut into cubes, and patted dry
- 2 teaspoons olive oil
- 2 teaspoons cornstarch
- 1⁄2 teaspoon salt
- 2 cups riced cauliflower
- 1⁄2 small lime, sliced into wedges
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together sesame oil, soy sauce,
maple syrup, and peanut butter. Set aside.
- Place tofu in a large mixing bowl and toss with olive oil, corn-
starch, and salt. Transfer to the prepared baking sheet.
- Bake for 15–20 minutes until edges begin to brown and crisp.
- Add tofu to the mixing bowl with the peanut butter mixture and
toss to coat.
- Heat a medium nonstick skillet over medium heat. Add riced cau-
liflower and cook for 5–6 minutes until warm.
- Top with tofu and serve immediately with lime wedges.
- Serving Size: 1 serving
- Calories: 353
- Sugar: 8g
- Sodium: 520mg
- Fat: 25g
- Carbohydrates: 16g
- Protein: 16g
Keywords: crispy tofu