Crispy Baked Firecracker Tofu on Coconut Cauliflower Rice


Crispy Baked Firecracker Tofu on Coconut Cauliflower Rice
Crispy Baked Firecracker Tofu on Coconut Cauliflower Rice

Crispy Baked Firecracker Tofu on Coconut Cauliflower Rice

Prep Time:20 minutes Cook Time:40 minutes Total Time:1 hour Servings: 4

Bite sized pieces of crispy tofu in a quick and tasty firecracker sauce that is spicy, sweet, tangy and salty all on top of a bed of coconut cauliflower rice.

ingredients
    For the crispy baked tofu:
  • 1 pound firm tofu, cut into 1-inch cubes and pat dry
  • salt and pepper to taste
  • 1 tablespoon oil
  • For the coconut cauliflower rice:
  • 1 head cauliflower, rinsed and ‘riced’
  • 3 tablespoons coconut cream (or 1 tablespoon oil and 2 tablespoons coconut milk)
  • For the firecracker sauce:
  • 1/2 cup hot/chili sauce (such as Frank’s Red Hot or Sriracha)
  • 1/2 cup palm sugar (or brown sugar or honey)
  • 1 tablespoon soy sauce (or coconut aminos)
  • 1 tablespoon apple cider vinegar (or coconut vinegar)
  • 2 cloves garlic, grated
  • 1 teaspoon toasted sesame oil
  • 1 pinch red pepper flakes
directions
    For the crispy baked tofu:
  1. Gently toss the tofu in the mixture of the oil, salt and pepper, arrange in a single layer on parchment paper on a baking sheet and bake in a preheated 400F/200C oven until golden brown and crispy on the bottom, about 15-20 mutes, before flipping and baking until golden brown and crispy on that side, about 15-20 minutes.
  2. Toss the crispy baked tofu in the firecracker sauce and serve over the cauliflower rice.
  3. For the coconut cauliflower rice:
  4. Heat 1 tablespoon of coconut cream (or the oil) in a large skillet over medium-high heat, add the riced cauliflower and cook, undisturbed, until lightly golden brown on the bottom, stir and let brown again before removing from heat. (You may need to do this in batches.)
  5. Gently mix in the remaining coconut cream (or milk).
  6. For the firecracker sauce:
  7. Mix everything in a small saucepan and heat over medium heat until the sugar has melted.

Tip: Cut the tofu into 1-inch thick slices (before cutting in the other two directions), pat dry and place on a tea towel or cloth, fold the cloth over on top and place something moderately heavy on to help squeeze out extra moisture into the cloth.
Option: Season the tofu with 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch of cayenne!
Option: Season the tofu with 1 teaspoon nutritional yeast.
Note: To quickly and easily rice the cauliflower, push it through the large grater blade for your food processor!

Nutrition Facts: Calories 353, Fat 18g (Saturated 5g, Trans 0), Cholesterol 0, Sodium 1027mg, Carbs 31g (Fiber 5g, Sugars 20g), Protein 21g

Nutrition by: Nutritional facts powered by Edamam



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