Cauliflower Rice Stir-fry with Tofu

Eat your veggies in style with this delicious and healthy cauliflower rice stir-fry with tofu. Made with a colorful medley of fresh veggies, including bell peppers, carrots, and green peas, and a generous serving of protein-rich tofu, this stir-fry is a great way to pack your lunch with nutritious and tasty ingredients. Served over a bed of fluffy cauliflower rice and seasoned with a blend of savory spices and a touch of soy sauce, this dish is a flavorful and satisfying option for any day of the week.


  • 1 head of cauliflower, chopped into florets
  • 1 tbsp vegetable oil
  • 1 firm tofu, drained and pressed into a block
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 1 cup frozen peas and carrots
  • 2 cloves garlic, minced
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp cornstarch
  • 2 tbsp water
  • Sesame seeds and green onions for garnish


  1. Pulse the cauliflower florets in a blender until they are the size of rice grains.
  2. Heat the vegetable oil in a pan or wok with high heat. Add the tofu and cook for about 5 minutes, until it is browned on all sides. Take out of the pan and put to the side.
  3. Add the red bell pepper, onion, peas, carrots, and garlic to the same pan. Stir-fry the vegetables for two to three minutes or until they are soft.
  4. Add the cauliflower rice, soy sauce, and hoisin sauce to the pan. Stir-fry for 2–3 minutes more or until the cauliflower is soft.
  5. Whisk the cornflour and water together in a small bowl. Pour the ingredients into the pan and stir to mix. Cook for about 1-2 minutes or until the sauce gets thicker.
  6. Put tofu back in the pan and stir it all together. Serve the stir-fry hot, with green onions and sesame seeds on top. Enjoy!

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