Kimchi Cauliflower Fried Rice with Crispy Tofu
Lower in carb, packed with veggies, and high in plant-based protein.
Ingredients
- 12 oz frozen cauliflower stir-fry
- 2 cloves garlic minced
- 3 oz kimchi chopped
- 1/2 cup frozen edamame
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- 1 egg
- 100 g baked teriyaki tofu cubed
toppings
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 green onions chopped
- shredded nori sheets
Instructions
- Air-fry your baked teriyaki tofu cubes at 375°F for 10-12 minutes or until crispy, shaking halfway through. Set aside.
- Heat olive oil in a pan over medium heat. Add minced garlic and cook until fragrant. Add the frozen cauliflower, stir-fry, and cook for about 5-7 minutes until heated.
- Stir in the chopped kimchi and frozen edamame, and season with garlic powder, onion powder, salt, and pepper. Continue to stir-fry for another 2-3 minutes.
- Push the cauliflower rice mixture to one side of the pan and crack the egg into the empty side. Scramble the egg until fully cooked, then mix it into the cauliflower rice.
- Scoop the kimchi cauliflower fried rice into a bowl. Top with your crispy, air-fried tofu cubes. For extra flavor, drizzle a mixture of gochujang and soy sauce over the top. Garnish with chopped green onions and shredded nori, if desired.
- Serve your kimchi cauliflower fried rice with extra nori sheets on the side, and enjoy!
Notes
Nutritional Facts:
Calories: 495 kcal | Protein: 31g | Carbohydrates: 33.5g | Fiber: 10g | Fat: 25g Remember to share and tag me on Instagram @melshealthybowl if you try this recipe! Tried this recipe?Let us know how it was!