Crispy Teriyaki Tofu with Cauliflower Rice

5 from 1 vote

This Crispy Teriyaki Tofu with Cauliflower Rice has a sweet and savory sticky teriyaki sauce over crispy tofu and cauliflower rice.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Japanese inspired

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 158kcal

Put cauliflower in food processor. Pulse until you get a rice consistency.
Drizzle olive oil into a pan. Heat on the stove on medium heat. Add riced cauliflower and salt and pepper. Cook until tender, about 5 minutes. Set aside.

In a small bowl combine tamari, mirin, and brown sugar.
Heat in the microwave until sugar dissolves. Add the white and light green parts of green onion and garlic. Set aside.
In a separate bowl, add tapioca flour and water. Whisk to dissolve. Set aside.

Slice drained and pressed tofu into cubes or triangles. Dredge in tapioca flour. Heat enough vegetable oil in a pan to cover pan. Add tofu. Cook on both sides until crispy and browned.
Add the teriyaki sauce and the tapioca mixture to the pan. Stir to combine. Simmer until the sauce thickens, about 2 minutes.
Serve over crispy tofu and cauliflower rice. Top with dark green parts of green onion.

This recipe will last about 5 days in an airtight container in the fridge.

If you use corn starch instead of tapioca flour for the sauce, you'll need half as much.