1/2teaspoonsriracha,plus more for serving if desired
1/2teaspoonKosher salt
1/4cupchopped cilantro,plus more for garnish (optional)
Instructions
To make the tofu:
Combine sesame oil, lime juice, rice vinegar, and soy sauce in a small bowl and whisk until emulsified.
Pour marinade over cubed tofu in a medium mixing bowl and marinate for at least 30 minutes, tossing occasionally.
Preheat oven to bake at 425 degrees. Spread marinated tofu in one layer on a foil-lined baking sheet. Bake in the top shelf for 20 minutes; turn tofu and bake another 10 minutes until crispy.
To make the cauliflower fried rice:
In a large straight-sided skillet that has a cover, heat 2 teaspoons oil over medium-high heat.
Add eggs and stir with a wooden spoon, breaking up the eggs, until they are cooked, but still a little jiggly (you don't want to overcook them). Transfer to a bowl and set aside.
Add the remaining 2 teaspoons of oil to the skillet and swirl to coat the bottom. Add the garlic and stir until fragrant, about 30 seconds. Add the broccoli and stir 2 to 3 minutes. Add the carrots and peas (or snap peas) and stir another 3 minutes. Add scallions and water chestnuts, and stir for 2 minutes. Finally, add the cauliflower rice and stir all the vegetables together.
Cover skillet and cook for about 7 minutes, stirring occasionally until the cauliflower rice is soft and the texture of cooked rice.
Return scrambled eggs to skillet along with lime zest, lime juice, rice vinegar, soy sauce, sriracha, salt, and cilantro. Toss everything together.
Serve topped with crispy tofu and additional sriracha and cilantro if desired.
Recipe Notes
Directions to drain and press tofu:
If you have a tofu press, place block of tofu in the press and refrigerate for 15 to 20 minutes.
If you do not have a press, press the tofu as follows: Place the block of tofu between multiple layers of paper towel or a couple of clean kitchen towels. Place the wrapped up tofu on a cutting board or plate and top with another cutting board or heavy pan. Set aside for about 30 minutes until most of the liquid is pressed out of the tofu.
Note: I usually drain the tofu overnight and add marinate it in the morning.