Cauliflower Rice Stir-Fry with Tofu Scramble

Name: Cauliflower Rice Stir-Fry with Tofu Scramble
Prep time: 17 min
Cook time: 22 min
Total time: 39 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 14 oz (400 g) extra-firm tofu, drained, pressed for 15 minutes, then crumbled into ½-inch (1 cm) pieces; 1 tbsp (15 ml) avocado oil (or other neutral high-heat oil); ½ tsp (1 g) ground turmeric; 1 tbsp (5 g) nutritional yeast (optional); ¼ tsp (1½ g) kosher salt; 2 tbsp (30 ml) avocado oil (or other neutral high-heat oil), divided into two 1-tbsp (15 ml) portions; 2 medium (150 g) medium carrots, peeled and cut into ¼-inch (6 mm) dice; 4 whole (60 g) scallions, thinly sliced, white parts and green parts kept separate; 3 cloves (15 g) garlic cloves, finely minced; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 20 oz (565 g) cauliflower rice, fresh (about 1 large head, pulsed to rice-size grains) or frozen and fully thawed, squeezed very dry; 1 cup (140 g) frozen green peas, thawed under cool running water and drained; 3 tbsp (45 ml) tamari; 1 tbsp (15 ml) unseasoned rice vinegar; 2 tsp (10 ml) toasted sesame oil; 1 tsp (5 ml) maple syrup; ¼ tsp (½ g) ground white pepper (or black pepper); 1 tbsp (9 g) toasted sesame seeds (optional); 1 tsp (5 g) sriracha or chili-garlic sauce, for serving (optional)

From the MyKitchenBank Kitchen

Golden turmeric tofu crumbles are tossed with tender-crisp cauliflower rice, sweet carrots and peas in a savory ginger-tamari sauce. It's a light, high-protein, gluten-free-friendly weeknight dinner that's ready in under an hour.

Prep: 17 min
Cook: 22 min
Wait: 15 min
Total: 54 min
Makes: About 6 cups (4 generous servings)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the tofu scramble
14 oz (400 g) extra-firm tofu, drained, pressed for 15 minutes, then crumbled into ½-inch (1 cm) pieces
1 tbsp (15 ml) avocado oil (or other neutral high-heat oil)
½ tsp (1 g) ground turmeric
1 tbsp (5 g) nutritional yeast (optional)
¼ tsp (1.5 g) kosher salt
For the stir-fry
2 tbsp (30 ml) avocado oil (or other neutral high-heat oil), divided into two 1-tbsp (15 ml) portions
2 medium (150 g) medium carrots, peeled and cut into ¼-inch (6 mm) dice
4 whole (60 g) scallions, thinly sliced, white parts and green parts kept separate
3 cloves (15 g) garlic cloves, finely minced
1 tbsp (8 g) fresh ginger, peeled and finely grated
20 oz (565 g) cauliflower rice, fresh (about 1 large head, pulsed to rice-size grains) or frozen and fully thawed, squeezed very dry
1 cup (140 g) frozen green peas, thawed under cool running water and drained
For the sauce
3 tbsp (45 ml) tamari
1 tbsp (15 ml) unseasoned rice vinegar
2 tsp (10 ml) toasted sesame oil
1 tsp (5 ml) maple syrup
¼ tsp (0.5 g) ground white pepper (or black pepper)
To finish
1 tbsp (9 g) toasted sesame seeds (optional)
1 tsp (5 g) sriracha or chili-garlic sauce, for serving (optional)

Equipment (6)

12-inch (30 cm) large nonstick or well-seasoned carbon-steel skillet or wok
Heatproof spatula or wok spatula
Cutting board and chef's knife
Box grater or microplane
Small bowl for the sauce
Clean kitchen towels or paper towels, plus a heavy pan or can for pressing tofu

Steps

Before you start

Start pressing the tofu first; it needs 15 minutes to release water, and drier tofu browns better.
Have everything chopped and the sauce mixed before you turn on the heat. Stir-frying moves quickly.
If using frozen cauliflower rice, thaw it and squeeze it very dry in a clean towel, or the dish will turn soggy.
Use tamari labeled gluten-free if you're cooking for someone avoiding gluten.

1
Press the tofu
- Drain the tofu and wrap the block in a clean kitchen towel or several layers of paper towels.
- Set it on a plate or board, then place a heavy skillet or a few cans on top.
- Press for 15 minutes, then unwrap and crumble into uneven ½-inch (1 cm) pieces with your hands.
+ Show details− Hide details
Ready when: The towel is damp and the tofu feels firm and noticeably drier
Tip: Crumble with your hands rather than mashing with a fork; rough edges brown and crisp better.
2
Prep vegetables and sauce
- While the tofu presses, dice the carrots, slice the scallions (keeping whites and greens in separate piles), mince the garlic and grate the ginger.
- In a small bowl, whisk the tamari, rice vinegar, toasted sesame oil, maple syrup and white pepper.
- Place everything next to the stove.
+ Show details− Hide details
Ready when: Carrots are in even ¼-inch pieces and the sauce looks uniformly dark with no syrup streaks
Tip: Cut the carrots small and even so they become tender in the short cooking time.
3
Brown the tofu
- Heat a 12-inch (30 cm) skillet or wok over medium-high heat for 1 minute.
- Add the 1 tbsp (15 ml) tofu oil and the crumbled tofu.
- Cook, stirring only every minute or so, for 6 to 8 minutes.
- Sprinkle in the turmeric, salt and nutritional yeast (if using) during the last minute and stir to coat.
- Scrape the tofu into a bowl.
+ Show details− Hide details
Ready when: The crumbles are bright yellow, dry-looking, and lightly golden with crisp edges
Tip: Leave the tofu alone for 45 to 60 seconds between stirs so it can form a golden crust.
4
Soften the carrots
- Return the same skillet to medium-high heat (no need to wipe it).
- Add 1 tbsp (15 ml) of the stir-fry oil, the diced carrots and the scallion whites.
- Stir-fry for 3 to 4 minutes.
+ Show details− Hide details
Ready when: The carrots are bright orange and just tender when pierced with a fork, with a slight bite remaining
Tip: If any browned tofu bits stick to the pan, the moisture from the carrots will loosen them; scrape them back in.
5
Add garlic and ginger
- Push the carrots to the side, add the garlic and ginger to the cleared spot, and stir for 30 seconds, then mix everything together.
+ Show details− Hide details
Ready when: The kitchen smells fragrant and the garlic is pale gold, not brown
Tip: Garlic burns fast and turns bitter; move on to the next step the moment it smells fragrant.
6
Stir-fry the cauliflower rice
- Raise the heat to high.
- Add the remaining 1 tbsp (15 ml) oil and all of the cauliflower rice.
- Spread it into an even layer and let it sit for 30 seconds, then stir and spread again.
- Repeat for 5 to 6 minutes total.
+ Show details− Hide details
Ready when: The cauliflower looks dry and fluffy, has a few golden flecks, and is tender but still has a slight bite; no liquid pools in the pan
Tip: Don't cover the pan. Trapped steam makes cauliflower rice mushy.
7
Add peas and sauce
- Add the thawed peas and pour in the sauce.
- Toss constantly for 1 to 2 minutes so the sauce coats everything and the peas heat through.
+ Show details− Hide details
Ready when: Peas are bright green and hot, and the sauce has mostly absorbed with no puddle in the bottom of the pan
Tip: Stir the sauce again before pouring; the maple syrup and sesame oil settle to the bottom.
8
Fold in the tofu
- Return the tofu scramble to the pan, reduce the heat to medium and gently fold for 1 minute until it is heated through and evenly distributed.
- Taste and add a splash more tamari if you'd like it saltier.
+ Show details− Hide details
Ready when: The tofu is hot and the yellow crumbles are evenly mixed through the rice
Tip: Fold gently to keep the tofu in distinct crumbles rather than breaking it into mush.
9
Finish and serve
- Remove the pan from the heat.
- Stir in the scallion greens and divide among four bowls.
- Top with toasted sesame seeds and serve with sriracha or chili-garlic sauce on the side, if using.
- Serve right away while hot.
+ Show details− Hide details
Ready when: Scallion greens are bright and just wilted from the residual heat

Good to know

Tips

Use a pan large enough to hold the cauliflower in a thin layer. In a crowded pan it steams and turns watery.
Fresh cauliflower rice browns better than frozen. If using frozen, thaw it fully and squeeze out as much moisture as you can.
Keep the heat high once the cauliflower goes in; quick, hot cooking keeps it tender-crisp rather than mushy.
Add a handful of chopped cashews or a drizzle of chili crisp for extra crunch and heat.

Make ahead

Press and crumble the tofu, chop the carrots, scallions, garlic and ginger, and mix the sauce up to 24 hours ahead. Store each separately, covered, in the fridge. Cook the dish just before serving for the best texture.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: up to 4 days in an airtight container. Freezer: up to 2 months, though the cauliflower will be softer. Reheat in a hot skillet over medium-high heat for 3 to 4 minutes, stirring, or microwave in 1-minute bursts until steaming hot. Frozen portions can go straight into the skillet.

Substitutions

tamari → Soy sauce or coconut aminos. Soy sauce contains wheat, so it isn't gluten-free. Coconut aminos are sweeter and less salty, so use 4 tbsp (60 ml) and skip the maple syrup.
extra-firm tofu → Extra-firm tofu replaced with 4 large eggs, scrambled. Not vegan. Skip the pressing, scramble the eggs in step 3 until just set (cooked to 160°F / 71°C), and omit the turmeric if you like.
frozen green peas → Frozen shelled edamame. Use the same amount, thawed. It adds extra protein and a firmer bite.
avocado oil (or other neutral high-heat oil) → Peanut oil or refined coconut oil. Use any neutral oil with a high smoke point; avoid extra-virgin olive oil.