Magic Rice and Perfect Peanut Sauce

Hello friends, I am back with an amazingly delicious recipe I made today from the fabulous Minimalist Baker cookbook, available at a bookstore or site near you. Trust me, this book is more than worth buying, it is a veritable go-to, every day, life-changing list of simple recipes you will LOVE eating and making. Easy, delicious, and so healthy - I am in love with this book!

First recipes were total smash hits. I made option #2 under the Crispy Tofu recipe, the one where you marinate in in the amazing Peanut Sauce recipe, found on the same page. Serve it up on the MAGICAL Cauliflower "Rice", and you've got yourself a crowd-pleasing, tummy-filling, tastebud-scintillating meal everyone will love!
 
Before I get to the recipe I must marvel at the simple genius of Cauliflower Rice. It's cauliflower! That tastes BETTER than rice! And it's healthier! Another food miracle in a year of some pretty amazing food miracles. Hallelujah! There is nothing like discovering clean, healthy, vegan subsitutes for your favorite foods. Getting to eat things you thought you had to avoid, and be healthier for it - is truly miraculous in my opinion. So, without further ado...bon appetit!

Tofu
1 lb extra firm tofu, pressed until most of the water has come out and cut into 1/2" cubes.

Peanut Sauce Marinade
1/2 c peanut butter (I used chunky 'cause I like the little crunches)
4 T soy sauce
1/2 tsp chili-garlic sauce
juice from 1/2 a lime
2 T coconut sugar
2 T maple syrup
4 T approx of hot water to thin
1 tsp sesame oil

whisk all ingredients together to make a pourable marinade. Add tofu chunks to marinade and let sit 5 minutes. Heat a skillet and remove tofu from marinade with a slotted spoon, leaving as much marinade behind as possible. Sautee tofu in dry skillet for five minutes, turning occasionally. Serve over cauliflower rice.

Cauliflower Rice

1 head of cauliflower, stem and leaves removed, and quartered
1 T sesame oil

Grate cauliflower on small grate setting or in a food processor with a small blade, so that it resembles rice.
Heat a skillet on medium-high heat. When hot, add sesame oil, and then cauliflower. Stir, cover, and let cook approx 6-7 minutes, stirring occasionally, until slightly brown and tender. Serve.



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