Name: Sriracha Peanut Cauliflower Rice Bowls with Caramelized Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 16 oz cauliflower rice, (you can make your own from a head of cauliflower, but I bought mine already pearled); 1.5 tbsp sesame oil; 1 block super firm tofu, drained, pressed, cubed; 1 tbsp sesame oil; 4 tbsp arrowroot starch/powder; 2 tbsp liquid aminos (or Tamari soy sauce); 2 tbsp peanut butter, melted; 1 tbsp maple syrup; 1 tsp sriracha chili sauce; 1/4 cup liquid aminos (or Tamari soy sauce); 2 tbsp maple syrup; 1 tbsp sriracha chili sauce, (you can use less for less heat); 1 tsp minced garlic; 2 tbsp peanut butter; 1 tbsp lime juice; 1 bunch baby bok choy, chopped if desired; 1 red onion, chopped into large pieces; 8 oz shiitake mushrooms; 1 medium zucchini, diced into medium pieces; 4-8 oz broccoli florets; 2 tbsp olive oil; chopped peanuts; fresh grated ginger; green onions

Ingredients

Units Scale

16 oz cauliflower rice, (you can make your own from a head of cauliflower, but I bought mine already pearled)
1.5 tbsp sesame oil

Sriracha Peanut Crispy Tofu

1 block super firm tofu, drained, pressed, cubed
1 tbsp sesame oil
4 tbsp arrowroot starch/powder
2 tbsp liquid aminos (or Tamari soy sauce)
2 tbsp peanut butter, melted
1 tbsp maple syrup
1 tsp sriracha chili sauce

Sriracha Peanut Sauce

1/4 cup liquid aminos (or Tamari soy sauce)
2 tbsp maple syrup
1 tbsp sriracha chili sauce, (you can use less for less heat)
1 tsp minced garlic
2 tbsp peanut butter
1 tbsp lime juice

Caramelized Veggies

1 bunch baby bok choy, chopped if desired
1 red onion, chopped into large pieces
8 oz shiitake mushrooms
1 medium zucchini, diced into medium pieces
4-8 oz broccoli florets
2 tbsp olive oil

Toppings

chopped peanuts
fresh grated ginger
green onions

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Instructions

Drain and press your tofu, then cut into cubes (if not purchesed cubed). Add the tofu to a gallon zip loc bag with the sesame oil and arrowroot starch. Shake the tofu around until the pieces are well coated
Whisk together the rest of the tofu marinade: liquid aminios (or Tamari), sriracha sauce, maple syrup, and melted peanut butter then add to the bag and shake the tofu around until the pieces are well coated and then add to the SHARP SUPERHEATED STEAM COUNTERTOP OVEN crisper tray covered with foil. Turn on your oven to the Broil/Grill setting at 485 degrees and set the time to 30 minutes. Broil your tofu while you prepare the veggies next, flipping the pieces after about 10 minutes
Chop and dice your veggies, add to the SHARP SUPERHEATED STEAM COUNTERTOP OVEN broiling pan, drizzle with olive oil and place in the oven
While your veggies and tofu are broiling, heat a large skillet on your stovetop to medium and add 1.5 tbsp sesame oil. Add your cauliflower pearls and sautee while your veggies cook tossing occassionally
Make your peanut sauce by blending all ingredients together
Turn the skillet heat down to low, add the peanut sauce to the skillet with the cauliflower rice and stir to combine
Check on your tofu and veggies after about 20 minutes and keep cooking if needed, but shouldn’t take longer than 20-30 minutes
Spoon some of the cauliflower rice in your bowls, top with veggies and tofu and then garnish with freshly grated ginger, chopped peanuts and diced green onion

Notes

** Sriracha peanut tofu and sauce adapted from Minimalist Baker

** note: you may wish to add your baby bok choy in about halfway through broiling the rest of the veggies

Prep Time: 10 minutes
Additional Time: 0 hours
Cook Time: 20 minutes
Category: Recipes
Cuisine: American

Nutrition

Serving Size: 4 Servings