Easy Tofu Cauliflower Rice Bowl with Peanut Dressing


Step 1. Toss the pressed tofu with seasonings and cornstarch. Either air-fry at 400ºF for 10 minutes, or bake for about 20 minutes, or until crispy.

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 3. Mix the peanut dressing ingredients in a medium bowl. Press or grate the garlic into the bowl, and stir. Add salt to taste.

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.

Full Recipe CookingForPeanuts.com