Tofu Cauliflower Fried Rice

Author: Recipes_kw
No ratings yet
Prep Time 3 hrs 30 mins
Total Time 3 hrs 30 mins
Course Bowls, Main Course, Side Dishes
Cuisine Asian
Servings 4 Servings


  • Refrigerator
  • Stove


  • 3 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1 tbsp ginger fresh, grated
  • 2 tsp sesame oil
  • 1 tsp agave nectar
  • 1 tsp rice vinegar
  • 15 oz tofu firm, drained
  • 2 tbsp olive oil extra virgin, divided
  • 1 cup yellow onion chopped
  • 1/2 cup carrot peeled, chopped
  • 1/2 cup peas frozen
  • 2 cloves garlic minced
  • 12 oz cauliflower rice frozen
  • 2 tbsp green onion thinly sliced


  • Whisk together the soy sauce, ginger, sesame oil, agave, and vinegar in a small bowl.
  • Place the tofu block in a resealable food storage bag then pour the marinade over the top; seal and press out as much air as possible. Refrigerate for 3 hours.
  • After 3 hours remove the tofu from the bag; reserving the marinade and cut the tofu into 1 inch cubes. Heat 1 tablespoon of olive oil in a large skillet over high heat then brown the tofu on all sides for 4 to 5 minutes. Transfer to a bowl then set to the side.
  • Heat the remaining olive oil in the same skillet then saute the onion and carrot until softened. Add in the peas, garlic, remaining ginger, cauliflower rice, 1/4 cup of reserved marinade and cook until everything is heated through. Return tofu to skillet and stir gently; top with green onions. Enjoy!

My Notes

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