Cauliflower Rice with Crispy Tofu and Prawns
Ingredients
- 1 head cauliflower, processed or grated
- 1 medium onion, minced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 100 grams cooked prawns, de-shelled & de-veined
- 1 pack firm tofu
- 1-2 tablespoons tamari or low-sodium soy sauce
- 1 egg, lightly beaten
- salt and pepper to taste
- 3 tablespoons olive oil
Instructions
- Prepare the cauliflower by cutting the leaves out. Then chop the leaves and set aside. Use a food processor to process the cauliflower into the size of rice grains. You can also use a cheese grater.
- Take the tofu out of its packaging and place on a plate. Press another plate on top to drain out some of the moisture. You can leave it overnight in fridge or at least 30 minutes or so before starting to cook.
- Once tofu is ready, cut into cubes. Heat oil in a pan. And pan-fry them until golden
and crisp. Set aside. - In a bigger pan or wok, sauté the onions and garlic. Add the red peppers and
cauliflower leaves, and cook for a minute or two. Add the cauli rice and cook
for about 3-4 minutes. Pour the tamari and season with salt and pepper as desired. - Sweep the cauli rice to one side of the pan. Then pour the beaten egg on to the pan, scramble it then mix with the cauli rice.
- Add back into the pan the cooked tofu and the cooked prawns. Cook for another minute or
two. Serve warm with some fish or chicken or enjoy on its own.
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