Step 2. Add the frozen riced cauliflower to a large nonstick skillet and cook for about 5 minutes, or until it starts to brown. Add garlic, cilantro, and salt to taste. Cook for another 2 minutes.
Step 4. Add the cauliflower rice, tofu, carrots, and edamame to a large bowl. Mix in the peanut sauce for serving. Adjust lime juice, and salt to taste. Heat in a skillet if desired. Or pack in separate compartments for lunch and mix for serving.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Store the peanut sauce separate from the other bowl ingredients, and mix for serving.
Meal Prep: Refrigerate grated carrots, edamame, cooked cauliflower rice, tofu, and peanut sauce in 5 airtight containers for up to 4 days. Add to a bento lunch box as needed.