Print

Veggie Cauliflower Fried Rice with Crispy Baked Tofu

This cauliflower fried rice is packed with vegetables and vegetarian protein, making it much healthier than the classic Chinese take-out version.
Course Entree, Main Dish
Cuisine Chinese, Gluten-Free, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Jessica Levinson

Ingredients

For the tofu:

  • 1 tablespoon sesame oil
  • 1 tablespoon lime juice
  • 1 tablespoon unseasoned rice vinegar
  • 1 1/2 tablespoons low-sodium soy sauce (or gluten-free soy sauce)
  • 1 14-ounce package extra firm tofu, drained, pressed*, and cubed small (or two 8-ounce packages cubed super firm tofu)

For the cauliflower fried rice:

  • 4 teaspoons canola oil, divided
  • 3 large eggs, whisked
  • 1 tablespoon minced garlic
  • 2 cups chopped broccoli
  • 1 cup shredded carrots
  • 1/2 cup green peas, fresh or frozen (or snap peas)
  • 1/2 cup chopped scallions (green onions)
  • 1/2 cup chopped water chestnuts
  • 1 16-ounce bag cauliflower rice (or 1 head cauliflower, riced in food processor)
  • Zest of one lime
  • 1 tablespoon lime juice
  • 1 tablespoon unseasoned rice vinegar
  • 3 tablespoons low-sodium soy sauce (or gluten-free soy sauce)
  • 1/2 teaspoon sriracha, plus more for serving if desired
  • 1/2 teaspoon Kosher salt
  • 1/4 cup chopped cilantro, plus more for garnish (optional)

Instructions

To make the tofu:

  1. Combine sesame oil, lime juice, rice vinegar, and soy sauce in a small bowl and whisk until emulsified.
  2. Pour marinade over cubed tofu in a medium mixing bowl and marinate for at least 30 minutes, tossing occasionally.
  3. 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:

  1. In a large straight-sided skillet that has a cover, heat 2 teaspoons oil over medium-high heat.
  2. 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.
  3. 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.
  4. Cover skillet and cook for about 7 minutes, stirring occasionally until the cauliflower rice is soft and the texture of cooked rice.
  5. Return scrambled eggs to skillet along with lime zest, lime juice, rice vinegar, soy sauce, sriracha, salt, and cilantro. Toss everything together.
  6. Serve topped with crispy tofu and additional sriracha and cilantro if desired.

Recipe Notes

Directions to drain and press tofu: