Cauliflower Rice with Sesame Tofu and Scallions
- Makes4-6 servings
- Cook Time40 minutes
- 3
Cauliflower rice usually is just a side dish, but here we top a platterful of soy-seasoned “rice” with golden-brown fried tofu to make a satisfying main. Before pan-frying, the tofu slices (use firm or extra-firm) are coated with a mixture of cornstarch and crushed sesame seeds that crisps and browns beautifully while also providing rich, nutty flavor and aroma. Be sure to use raw sesame, as pre-roasted seeds will end up burnt and bitter. The best way to crush them is with a mortar with a pestle or by pulsing them in an electric spice grinder.
Don’t forget to pat the tofu slices dry with paper towels before coating with the sesame-cornstarch mixture. Press firmly to remove as much moisture as possible so the mixture forms a light, even coating and so the crust remains crisp after frying. Before processing the cauliflower, be sure the pieces are completely dry and don’t over-pulse in the machine. The bits should be no smaller than grains of actual rice or the cauliflower rice will end up too soft.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.