Recipes / Noodles and stir-fries
Cauliflower rice with tofu and edamame
Cauliflower pulsed into rice-sized grains, stir-fried with crisp tofu, edamame, ginger and soy. A rice-free take on egg fried rice, ready in 25 minutes.
- Time
- 25 min
- Serves
- 2
- Also
- Low carb
Method
- Cut the cauliflower into florets and pulse them in a food processor, in two batches, until they look like grains of rice. Or grate it on the coarse side of a box grater.
- Drain the tofu, pat it dry and cut it into 2 cm cubes. Slice the spring onions, crush the garlic and grate the ginger.
- Warm the olive oil in a wok or large frying pan over a high heat. Fry the tofu for 6 minutes, turning, until golden. Lift it out.
- Put the sesame oil, garlic, ginger and most of the spring onions in the pan and stir for 30 seconds.
- Add the cauliflower and edamame and stir-fry for 5 minutes, until the cauliflower is tender but not soft.
- Put the tofu back, pour in the soy sauce and toss for 1 minute.
- Serve with the sesame seeds and the rest of the spring onions scattered over.
Tip Pulse the cauliflower in two batches, as a crowded processor makes mush. Stop as soon as it looks like rice grains.
Per portion
| Energy | 500 kcal |
| Protein | 35 g |
| Carbohydrate | 19 g |
| of which sugars | 10 g |
| Fat | 30 g |
| of which saturates | 5 g |
| Fibre | 11 g |
| Salt | 2.76 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cauliflower1
- firm tofu280 g
- edamame100 g
- spring onion3
- garlic1 clove
- ginger15 g
- soy sauce2 tbsp
- sesame oil1 tbsp
- olive oil1 tbsp
- sesame seeds10 g
