I love days that I have absolutely nothing on my schedule. Today I had nowhere to be and nothing to do. Given it was a mid-April freak snowy day I took advantage of some down time to do some cooking. I made a Curried Lentil Soup, aMarsala Mushroom Lentil Loaf and some Cauliflower Fried "Rice" with Crispy Smoked Tofu. I would call that a good day! Meals for the weekend and lunches for the week.
I had the Fried "Rice" for dinner tonight and it was delicious. I had purchased Soy Boy's Smoked Tofu last time I was in the grocery store and decided t try that out for this recipe. I tried a new cooking method (to me) for the tofu and I think the fact that it comes already baked lends itself well to the cooking method (explained below in the recipe).
I particularly enjoyed the sauce that is mixed into this fried rice. Slightly salty, slightly sweet with an interesting depth of flavor from the peanut butter and sesame oil. I think it would be good over hot or cold noodles, too.
Tomorrow night I will be having the Marsala Mushroom Lentil Loaf; I will post a recipe and photo assuming it turned out as well as I think it did (I still have not tasted it!).
Cauliflower Fried "Rice" with Crispy Smoked Tofu
1 brick Soy Boy Smoked Tofu, cubed
1 head cauliflower, grated
1 carrot, diced fine
1/4 each red, yellow and orange pepper, diced fine
4 green onions, chopped plus more for garnish
1/2 cup shelled green peas
1/2 cup shelled edamame
4 cloves garlic, minced and divided
4 tbsp tamari sauce, divided
1 tbsp organic creamy peanut butter
3 tbsp maple syrup
1 tsp sriracha sauce
1/2 tsp sesame oil
1/4 cup water
Preheat the oven to 400 degrees and line baking sheet with parchment paper. Place the tofu cubes on the parchment paper. Bake the tofu cubes for 20 minutes turning once halfway through.
While tofu is baking whisk together 3 tbsp tamari, the maple syrup, peanut butter, sriracha, sesame oil and one clove of the minced garlic. When the tofu is finished remove it from the oven and place in the sauce stirring to ensure all pieces are fully coated.
In a skillet over medium heat add tofu to the pan, using a slotted spoon to remove it from the marinade. Cook turning frequently until browned and crispy on all sides. Remove from heat and set aside. In the same skillet, add the carrots, peppers, green onions, peas, edamame and the rest of the garlic. Add 1/4 cup of water and cook until the water is evaporated and the vegetables being to soften.
While the vegetables are cooking heat the covered cauliflower in the microwave for two minutes on high or until it is starting to soften.
Add the remaining marinade to the vegetables and cook a few more minutes until the vegetables are tender. Add the tofu back to the skillet and then add the cauliflower and stir until incorporated.
Garnish with green onion and serve.