Low Carb Crispy Tofu Fried Rice
How to Make It
Step
Recipe Steps steps 4 6 h 30 min
Step 1
Prepare extra firm tofu by draining it and pressing out the excess water with paper towels. Cut the tofu into small cubes (about 10 pieces per serving), and add them to a container just big enough to hold them. Combine beef broth, soy sauce, chili sauce, lemon juice, and rice vinegar, then pour the broth mixture into the container of tofu.
Step 2
Cover and leave the tofu to marinate in your refrigerator for at least 6 hours or overnight. To cook the tofu, heat a wok on high heat on your stove. Add the first amount of sesame oil to the wok, then use a slotted spoon to transfer the tofu from its marinade to the hot oil. Cook and toss the tofu in your wok until it’s crispy on all sides.
Step 3
Set the crispy tofu aside and return your wok to the stove. Heat the wok again at high heat, then add riced cauliflower (frozen or raw) to the wok. Cook the cauliflower rice until it starts to char, then add the second amount of sesame oil and soy sauce. Toss the cauliflower rice until it absorbs the oil and soy sauce.
Step 4
In a small bowl, crack and whisk an egg. Season the cauliflower rice with onion and garlic powder in the wok. Reduce the heat to medium, then move the rice to the outer edge of the wok. Pour the whisked egg in the center of the wok, then stir it until it scrambles. Mix the rice and egg together, then fold the crispy tofu back into the rice.
Ingredients
- Tofu – 7 oz
- Beef broth – 1 cup
- Soy sauce, low sodium – 2 tbsp
- Chili Sauce Ground or Paste – 1 tsp
- Lemon juice – 0.5 tbsp
- Mirin – 1 tbsp
- Sesame oil – 2 tsp
- Cauliflower rice – 6 oz
- Sesame oil – 2 tsp
- Soy sauce, low sodium – 2 tbsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.13 tsp
- Raw egg – 1 large