Go Back
A bowl of colorful cauliflower rice stir fry with broccoli, carrots, peas, and onions in a ceramic dish.
Layla

Cauliflower Rice Stir Fry

A lightning-fast weeknight dinner that swaps heavy grains for light, nutty cauliflower rice tossed with crisp vegetables and a savory-sweet sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Cauliflower Rice
  • 1 large head cauliflower about 2 lbs, cored and cut into florets
  • 2 tbsp vegetable oil divided
For the Vegetables and Protein
  • 14 oz extra-firm tofu pressed dry, cubed
  • 1 medium red bell pepper thinly sliced
  • 2 medium carrots julienned or shredded
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
For the Sauce
  • 3 tbsp soy sauce or tamari use tamari for gluten-free
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar unseasoned
  • 1 tsp sriracha or chili garlic sauce optional, or more to taste
For Garnish
  • 2 scallions thinly sliced
  • 1 tbsp sesame seeds toasted

Equipment

  • Large non-stick skillet or wok
  • Food processor with grating blade (or box grater)
  • Small Bowl (for sauce)

Method
 

Prep
  1. Working in batches, pulse cauliflower florets in a food processor until they resemble rice grains, about 8 to 10 pulses. Do not over-process or it will get mushy. Alternatively, use the large holes of a box grater. You should have about 6 cups of riced cauliflower. Set aside.
  2. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha until combined. Set near the stove.
Cook
  1. Heat 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering. Add tofu cubes in a single layer and cook undisturbed for 4 to 5 minutes until golden and crisp on the bottom. Flip and cook 2 to 3 minutes more. Transfer to a plate.
  2. Add remaining 1 tablespoon oil to the pan. Add bell pepper and carrots; stir-fry for 2 minutes until just tender-crisp. Add garlic and ginger; cook 30 seconds until fragrant.
  3. Add riced cauliflower to the pan. Stir-fry for 3 to 4 minutes, tossing frequently, until tender but still slightly firm with some bite. It should look dry and lightly toasted in spots, not steaming or soggy.
  4. Return tofu to the pan. Pour sauce over everything and toss constantly for 1 minute until evenly coated and heated through. Remove from heat immediately to prevent soggy rice.
  5. Divide among bowls and top with scallions and toasted sesame seeds. Serve hot.

Notes

Press tofu between paper towels with a heavy pan for 15 minutes before cooking - this is the difference between crispy and sad, soggy cubes. Do not cover the pan while cooking cauliflower rice; trapped steam makes it watery and soft instead of light and fluffy. The riced cauliflower can be prepped up to 3 days ahead and stored in an airtight container - it actually dries out slightly and cooks even better. For a heartier meal, add a fried egg on top or swap tofu for shrimp or thinly sliced chicken thighs.