Ingredients:

• 1 Ib. firm tofu and drained
• 1 medium-sized head of cauliflower
• 2 tablespoons sesame oil, divided
• 1 tablespoon minced ginger
• 3 cloves garlic, minced
• 2 carrots, diced (about 1cup)
• 1/2 cup peas, thawed if frozen
• 1/4 cup thinly sliced green onions
• 3 tablespoons cashews
• 3 tablespoons soy sauce (or Tamari for GF)
• sesame seeds, for garnish

Directions:

• Press and drain the tofu (either by wrapping the tofu in paper towels and placing it under a heavy object.
• Lightly crumble the tofu in a large bowl and set aside.
• Pulse cauliflower into florets to "rice" it or use frozen cauliflower rice which is so easy!
• Set aside
• In a large wok, heat the sesame oil over medium heat.
• Add the ginger and garlic and lightly stir fry for 30 seconds - 1 minute until just golden brown and fragrant.
• Add in the crumbled tofu and stir-fry for 5 minutes, stirring often, until tofu is golden in color and cooked through.
• Remove tofu from wok and add the remaining 1 tablespoon of sesame oil.
• Add in the carrots and sauté until tender, about 2 minutes. Stir the peas, and cauliflower "rice" into the wok, mixing the ingredients thoroughly.
• Cook, stirring often, until the cauliflower is tender, 5 to 8 minutes. Stir in the cooked tofu, green onions, cashews, and soy sauce.
• Garnish with sesame seeds, if desired.

Notes:

• I typically use no oil but this is too good and uses just a little bit :)

Credits:

Delish Knowledge