NicStan Cooks

When the carnivore is out at a hockey game, it’s a night for cauliflower fries rice with tofu!

Ingredients

• 1/2 block firm tofu
• 1 head cauliflower
• 1/2 Eggplant
• 1 carrot
• 2 green onions
• 1/2 cup frozen peas
• 3-4 cloves garlic
• 1 Tbsp grated ginger
• 2 Tbsp sesame oil + extra to fry tofu
• 3 Tbsp soy sauce + more to taste
• 1 Tbsp Marin
• 1 Tbsp rice vinegar
• 1 tsp sriracha
• Sprinkle of crushed red pepper
• 2 eggs
• Sesame seeds to top

Instructions

1. Press water out of tofu. I do this by covering it in a paper towel, putting it on a wooden cutting board and put a plate with something heavy on top. Sometimes you have to squeeze the paper towel out and dump water off the cutting board.
2. Pulse cauliflower in food processor to rice it. Don’t do too much, just enough that there aren’t big chunks.
3. Dice carrot and eggplant and slice green onions.
4. Heat 1 Tbsp sesame oil, add veggies.
5. Heat about a tsp of oil in flat pan. Slice tofu to desired thickness (I like about 1/2 inch). Lay tofu in pan. Flip after about 6-8 minutes.
6. Add cauliflower to the veggie pan. Mince garlic and ginger, add to veggie pan.
7. Once veggies start to get soft add the mirin, rice vinegar, soy sauce, sriracha and crushed red pepper.
8. Once tofu is crispy on both sides slice it into cubes and add to the veggie pan.
9. Push all veggies/tofu to the sides of the pan, heat another Tbsp of sesame oil. Crack eggs and scramble in the oil.
10. Once eggs are cooked mix them into the veggies and top with sesame seeds!