Cauliflower Rice with Sesame Tofu and Scallions

• 份量: 6 servings
• 总时间: 40 minutes

配料

1½ pound head cauliflower, trimmed and chopped into 1- to 1½-inch chunks

5 tablespoons grapeseed or other neutral oil, divided

1 bunch scallions, thinly sliced, whites and greens reserved separately

3 tablespoons soy sauce

Kosher salt and ground black pepper

3 tablespoons sesame seeds, lightly crushed

1 tablespoon cornstarch

14 ounce container firm or extra-firm tofu, drained, halved lengthwise, cut crosswise into ½-inch-thick slices and patted dry

Sriracha or chili-garlic sauce, to serve

步骤

Add enough cauliflower to fill a food processor about halfway. Pulse until the pieces are smaller than peas but larger than grains of rice, 3 to 5 pulses; do not overprocess (it’s fine if the “rice” is somewhat uneven). Transfer to a medium bowl and repeat until all of the cauliflower has been processed; you should have about 4 cups.

In a 12-inch skillet over medium-high, heat 3 tablespoons of oil until barely smoking. Add the cauliflower and scallion whites, then cook, stirring occasionally, until the “rice” is tender-crisp, 4 to 5 minutes. Off heat, stir in the soy sauce, then taste and season with salt and pepper. Transfer to a platter; wipe out the skillet and set aside.

In a medium bowl, stir together the sesame seeds, cornstarch and a pinch each of salt and pepper. Add the tofu slices and coat on both sides. In the same skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the tofu in a single layer and cook, flipping the slices once, until well browned on both sides, about 3 minutes per side. Place the tofu on top of the “rice” and sprinkle with the scallion greens. Serve with Sriracha.