Ingredients
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For the Creamy Cauliflower Rice:
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1 large head of cauliflower (about 2 pounds)
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1/4 cup unsweetened coconut flakes (can substitute almond flour if necessary)
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2 tablespoons olive oil (plus extra for greasing the pan)
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Salt and pepper to taste
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For the Spicy Mango Sauce:
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1 small ripe mango (about 1 cup), diced
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1/4 cup roughly chopped red onion
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1 small serrano pepper, seeds and ribs removed, minced (optional - adjust heat as desired)
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1 clove garlic, minced
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2 tablespoons fresh lime juice
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1 tablespoon light brown sugar
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1 teaspoon fish sauce (omit if using soy-free)
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Pinch of red pepper flakes
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For the Crispy Tofu:
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8 ounces firm or extra-firm tofu, drained and cut into cubes
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3 tablespoons cornstarch
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1 tablespoon all-purpose flour (omit if using gluten-free)
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1 tablespoon arrowroot powder (omit if using grain-free)
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1 teaspoon salt
Directions
Sub-title: A Flavorful, One-Pan Meal Inspired by Southeast Asian Street Food
Description: This easy, vegan dinner comes together in just 30 minutes! It’s perfect for busy weeknights, and each serving packs a protein-rich punch from the crispy tofu and creamy cauliflower rice. The spicy mango sauce adds a touch of sweetness and heat that will have you coming back for more.
Ingredients:
For the Creamy Cauliflower Rice:
1 large head of cauliflower (about 2 pounds)
1/4 cup unsweetened coconut flakes (can substitute almond flour if necessary)
2 tablespoons olive oil (plus extra for greasing the pan)
Salt and pepper to taste
For the Spicy Mango Sauce:
1 small ripe mango (about 1 cup), diced
1/4 cup roughly chopped red onion
1 small serrano pepper, seeds and ribs removed, minced (optional – adjust heat as desired)
1 clove garlic, minced
2 tablespoons fresh lime juice
1 tablespoon light brown sugar
1 teaspoon fish sauce (omit if using soy-free)
Pinch of red pepper flakes
For the Crispy Tofu:
8 ounces firm or extra-firm tofu, drained and cut into cubes
3 tablespoons cornstarch
1 tablespoon all-purpose flour (omit if using gluten-free)
1 tablespoon arrowroot powder (omit if using grain-free)
1 teaspoon salt
Instructions:
Step 1: Prepare the cauliflower rice: Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Combine the coconut flakes and water in a food processor until they resemble a fine texture. Add the cauliflower florets and process until they reach the consistency of rice. Transfer the mixture to a large bowl and stir in the olive oil, salt, and pepper.
Step 3: Roast the cauliflower rice for about 20-25 minutes, stirring halfway through, until it’s golden brown and tender. Set aside.
Step 4: Make the Spicy Mango Sauce while the cauliflower roasts: In a medium bowl, combine the diced mango, red onion, serrano pepper, garlic, lime juice, brown sugar, fish sauce, and red pepper flakes. Mix well.
Step 5: Heat a large non-stick skillet over medium-high heat. Pour in enough vegetable oil to coat the bottom of the pan. Add the cornstarch slurry and whisk constantly until it thickens. Gradually pour the mixture into the hot skillet and cook for another minute, stirring constantly. Remove from heat.
Step 6: Cook the tofu: Place the cornstarch, flour, arrowroot powder, and salt in separate shallow dishes. Working one at a time, dip the tofu cubes first in the cornstarch, then the flour, and finally the arrowroot powder. Heat 2 tablespoons of vegetable oil in the same skillet used for the sauce. Once hot, add the tofu and fry for about 3-4 minutes per side, or until golden brown. Transfer the tofu to a paper towel-lined plate to absorb any excess oil.
Step 7: Assemble the bowls: Divide the cauliflower rice among four individual bowls. Top each portion with 1/4 cup of the spicy mango sauce. Garnish with crispy tofu, sliced green onions, and sesame seeds. Serve immediately.
Serves: 4
Difficulty: Easy
Nutrition Facts (per serving): Calories: 332, Protein: 15 grams, Carbohydrates: 45 grams, Dietary Fiber: 11 gr
Steps
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1
Done
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Step 1: Prepare the cauliflower rice: Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. |
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2
Done
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Step 2: Combine the coconut flakes and water in a food processor until they resemble a fine texture. Add the cauliflower florets and process until they reach the consistency of rice. Transfer the mixture to a large bowl and stir in the olive oil, salt, and pepper. |
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3
Done
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Step 3: Roast the cauliflower rice for about 20-25 minutes, stirring halfway through, until it's golden brown and tender. Set aside. |
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4
Done
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Step 4: Make the Spicy Mango Sauce while the cauliflower roasts: In a medium bowl, combine the diced mango, red onion, serrano pepper, garlic, lime juice, brown sugar, fish sauce, and red pepper flakes. Mix well. |
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5
Done
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Step 5: Heat a large non-stick skillet over medium-high heat. Pour in enough vegetable oil to coat the bottom of the pan. Add the cornstarch slurry and whisk constantly until it thickens. Gradually pour the mixture into the hot skillet and cook for another minute, stirring constantly. Remove from heat. |
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6
Done
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Step 6: Cook the tofu: Place the cornstarch, flour, arrowroot powder, and salt in separate shallow dishes. Working one at a time, dip the tofu cubes first in the cornstarch, then the flour, and finally the arrowroot powder. Heat 2 tablespoons of vegetable oil in the same skillet used for the sauce. Once hot, add the tofu and fry for about 3-4 minutes per side, or until golden brown. Transfer the tofu to a paper towel-lined plate to absorb any excess oil. |
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7
Done
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Step 7: Assemble the bowls: Divide the cauliflower rice among four individual bowls. Top each portion with 1/4 cup of the spicy mango sauce. Garnish with crispy tofu, sliced green onions, and sesame seeds. Serve immediately. |
