Main Dishesclosetcooking
Crispy Baked Firecracker Tofu on Coconut Cauliflower Rice
Bite sized pieces of crispy tofu in a quick and tasty firecracker sauce that is spicy, sweet, tangy and salty all on top of a bed of coconut cauliflower rice.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- skillet
- saucepan
📝 Preparation Steps
1
Gently toss the tofu in the mixture of the oil, salt and pepper, arrange in a single layer on parchment paper on a baking sheet and bake in a preheated 400F/200C oven until golden brown and crispy on the bottom, about 15-20 mutes, before flipping and baking until golden brown and crispy on that side, about ⏱️ 15-20 minutes.
oil1 tablespoontoasted sesame oil1 teaspoon
2
Toss the crispy baked tofu in the firecracker sauce and serve over the cauliflower rice.
3
Heat 1 tablespoon of coconut cream (or the oil) in a large skillet over medium-high heat, add the riced cauliflower and cook, undisturbed, until lightly golden brown on the bottom, stir and let brown again before removing from heat. (You may need to do this in batches.)
coconut cream (or 1 tablespoon oil and 2 tablespoons coconut milk)3 tablespoonsoil1 tablespoontoasted sesame oil1 teaspoon
4
Gently mix in the remaining coconut cream (or milk).
coconut cream (or 1 tablespoon oil and 2 tablespoons coconut milk)3 tablespoons
5
Mix everything in a small saucepan and heat over medium heat until the sugar has melted.
Nutrition Facts
calories
Calories 353
fat Content
Fat 18g
fiber Content
Fiber 5g
sugar Content
Sugars 20g
sodium Content
Sodium 1027mg
protein Content
Protein 21g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 0
carbohydrate Content
Carbs 31g
saturated Fat Content
Saturated 5g
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