Crispy Teriyaki Tofu and Cauliflower Rice

Ingredients: Cauliflower Rice 1 head cauliflower broken into large pieces  (4 cups after being riced) drizzle of olive oil salt and pepper

Ingredients: Cauliflower Rice 1 head cauliflower broken into large pieces  (4 cups after being riced) drizzle of olive oil salt and pepper

Ingredients: Tofu 14 oz. extra firm tofu drained and pressed 1 tablespoon corn starch 1 tablespoon vegetable oil

Ingredients: Tofu 14 oz. extra firm tofu drained and pressed 1 tablespoon corn starch 1 tablespoon vegetable oil

Ingredients: Teriyaki Sauce ¼ cup gluten free low sodium tamari ¼ cup mirin 2 tablespoons brown sugar 1 clove garlic minced

Ingredients: Teriyaki Sauce ¼ cup gluten free low sodium tamari ¼ cup mirin 2 tablespoons brown sugar 1 clove garlic minced

Ingredients: 2 teaspoons minced ginger 2 teaspoons corn starch 4 teaspoons water 1 green onion chopped and divided

Ingredients: 2 teaspoons minced ginger 2 teaspoons corn starch 4 teaspoons water 1 green onion chopped and divided

Preheat oven to 450°. Cauliflower Rice: Put cauliflower in food processor. Pulse until you get a rice consistency. Spread on a baking sheet. Drizzle olive oil, salt, and pepper on top.

Cook at 450° for 10 minutes. Stir and cook another 5-10 minutes or until tender. Tofu: Slice drained and pressed tofu into cubes or triangles. Dredge in corn starch.

Heat enough vegetable oil in a pan to cover pan. Add tofu. Cook on both sides until crispy and browned. Teriyaki Sauce: In a saucepan combine tamari, mirin,

brown sugar, garlic, white and light green parts of green onion. Cook over medium high heat until sugar dissolves. In a bowl, dissolve corn starch in water. Add to pan with teriyaki sauce ingredients.

Simmer until thickened. Serve over crispy tofu and cauliflower rice. Top with dark green parts of green onion.

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