Skip to main content
LoginSign Up
Cauliflower Rice with Sesame Tofu and Scallions

Cauliflower Rice with Sesame Tofu and Scallions

  • Makes
    4-6 servings
  • Cook Time
    40 minutes
  • Rating

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.

Tip

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.

Ingredients
  • 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

Step 1

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.

Step 2

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.

Step 3

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.