1.20.2014

Peanut tofu with homemade low-carb rice ... yep, it's true

OK, so I kind of got a little tricky on this recipe.

You can google low-carb rice and noodles all day until the cows come home, but you're going to see a lot of conflicting results. There are people who claim this magical pasta brand makes products with easily-digested carbs, others say it's a complete joke.

Regardless, the search for true "low-carb" grains remains ongoing.

 But this homemade low-carb rice can definitely find a special place in your heart.

The best part? It's one ingredient and you can find it in your produce department.

Say WHAT?

You might remember I doted about the magical qualities of cauliflower to shape shift into basically anything, and friends, it really does the trick when it comes to replacing rice.

Making cauliflower "rice" is really easy, really delicious and still really filling. I was totally skeptical in the beginning, how on Earth could CAULIFLOWER ever replace my precious rice? But it did. It has. And it's going to keep on doing it.

Because I try really hard not to just eat a bunch of rice by itself all the time, I decided to pair this with some extra firm tofu we had sitting in our fridge, a stalk of broccoli and some peanut butter. Woo, we get wild in the Chubby Vegan house!


Peanut tofu with homemade rice
(Serves 4-6)
Ingredients:
1 large head of cauliflower
1 stalk of broccoli
1 package of extra firm tofu
1/2 cup peanut butter
2 TBS vinegar
2 TBS soy sauce
1 TBS brown sugar
1 TBS sesame oil

To make the cauliflower rice:
Cut your head of cauliflower into small chunks (florets). Place in a large, microwave-safe bowl and heat for six minutes. Take it out and place in a food processor and pulse into small, rice-sized pieces. Set aside.

Take the tofu out of the package and squeeze out the excess moisture. (I use paper towels or kitchen towels). Cut into small pieces (a little bigger than bite sized). Set aside.

Take your head of broccoli and cut into small florets. Set aside.

In a large skillet or saute pan, combine vinegar, soy sauce, sesame oil and peanut butter. Once it's simmering, stir in brown sugar. Add tofu and broccoli. Cook on low to medium heat for 10 minutes. Place cauliflower rice on a plate (add a splash of hot sauce if you're feeling wild) and then top with peanut broccoli tofu.

It sounds crazy, but I'm telling you, this is our go-to "rice" for stir fry and everything else these days.

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3 comments:

  1. I've never seen this done with cauliflower before. What an awesome alternative

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  2. Who knew cauliflower could be so versatile! I will give this a try. I made your stuffed pepper casserole for lunch. Yum and Yum. Thank you! I used tomato paste in place of the cheese on top, and it was great!

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    Replies
    1. I've been amazed over the last few months at how much you can do with cauliflower. I'm going to post a recipe for those cauliflower "cheesy" breadsticks I keep seeing all over Pinterest soon, only veganized :)

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