Low Carb Hunan Tofu and Fried Rice Combo
How to Make It
Step 1
Prepare the tofu by draining any water and using paper towels to absorb the excess water from the tofu. You may go through multiple paper towels to get all the excess moisture out. Cut the tofu into small cubes – approximately 10 pieces per serving.
Step 2
Heat a wok on high heat until it’s hot. Add the sesame oil to the wok and then the tofu cubes. Continually toss and cook the tofu in the oil until it’s seared on all sides. Look for dark golden edges on the tofu.
Step 3
Remove the tofu from the wok and return the wok to your stove. In a mixing bowl, whisk together chicken broth, soy sauce, white wine vinegar, sesame oil, chili paste, tapioca starch, garlic powder, ground ginger, and red pepper flakes. Set that aside near your wok.
Step 4
Dice or julienne the red bell pepper and zucchini, and chop the cashews. Begin heating the wok again at high heat, then add the veggies and cashews to the wok. Continually toss the ingredients while they cook down in the wok. Once the zucchini looks al dente, return the tofu to the skillet.
Step 5
Pour your Hunan sauce into the wok. It will start thickening immediately in the heat, so reduce the heat to medium. Occasionally stir the ingredients as the sauce cooks down and thickens around the ingredients. Leave the completed Hunan tofu aside to cool.
Step 6
In a new pan, add frozen or fresh riced cauliflower. Heat the pan on high heat until the cauliflower thaws and begins the char. Once any moisture has evaporated, stir the sesame oil and soy sauce into the rice until all the rice turns light brown. Season the rice with garlic powder and green onion.
Step 7
Finally, whisk an egg together in a small dish. Move the fried rice to one side of your pan, then pour the egg into the empty side. Stir the egg in the pan until it scrambles, then stir all of the fried rice together. Serve the Hunan tofu and fried rice together or family-style.
Ingredients
- Tofu – 7 oz
- Sesame oil – 1.5 tsp
- Chicken broth – 0.5 cup
- Soy sauce, low sodium – 0.13 cup
- White Wine Vinegar – 1.5 tsp
- Sesame oil – 1.5 tsp
- Chili Sauce Ground or Paste – 1 tbsp
- Tapioca Flour – 2 tsp
- Garlic powder – 0.13 tsp
- Ginger, ground – 0.25 tsp
- Crushed Red Pepper Flakes – 0.25 tsp
- Zucchini – 3.5 oz
- Red pepper – 2.5 oz
- Cashews, raw – 1 oz
- Cauliflower rice – 5 oz
- Sesame oil – 1.5 tsp
- Soy sauce, low sodium – 0.13 cup
- Garlic powder – 0.13 tsp
- Scallions – 1 tbsp, chopped
- Raw egg – 1 large