Keto Vietnamese Cauliflower Rice Bowl with Tofu

Ingredients

• about 450 g Extra-firm tofu
• 4 cups Cauliflower rice
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 2 tbsp Lime juice
• 2 cloves Garlic
• 0.25 tsp Red pepper flakes
• 1 medium Cucumber
• 1 medium Carrots
• 0.25 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g extra-firm tofu on a clean kitchen towel or paper towels. Cover with another towel and press down firmly for at least 5 minutes to remove as much excess water as possible. Once pressed, cut the tofu into 2.54 cm cubes.
2. 2In a medium bowl, combine the 2 tbsp soy sauce, 1 tbsp sesame oil, 2 cloves of garlic (finely minced), and 0.25 tsp red pepper flakes. Add the about 450 g cubed tofu to the bowl and gently toss to coat. Let the tofu marinate for 15 minutes.
3. 3Preheat your oven to about 205°C (200°C). Spread the marinated tofu in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until the tofu is golden brown and crispy on all sides.
4. 4While the tofu is baking, prepare the cauliflower rice. You can either steam it for 5-7 minutes until tender, or sauté it in a large skillet over medium-high heat for 7-10 minutes, stirring occasionally, until tender.
5. 5Prepare the lime dressing. In a small bowl, whisk together the 2 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp sesame oil, and the remaining 2 cloves of garlic (finely minced). Add the remaining 0.25 tsp red pepper flakes.
6. 6Peel and thinly slice the 1 medium cucumber. Peel and shred the 1 medium carrots.
7. 7To assemble the bowls, divide the 4 cups of cooked cauliflower rice among four serving bowls. Top with the crispy tofu, sliced cucumber, shredded carrots, and a generous sprinkle of the 0.25 cup cilantro. Drizzle the lime dressing over each bowl before serving.

Related Guides