World · Keto
Coconut Cauliflower Rice with Tofu & Vegetables
Cauliflower rice simmered in coconut milk with diced tofu, bok choy, and bell pepper — a one-pan vegan dinner with Southeast Asian flavours.
Halal-friendly Vegetarian Gluten-free Easy
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 2
9g Net carbs
18g Protein
30g Fat
410 Calories
Per serving
Ingredients
- 250g (8.8 oz) Firm tofu, drained and cubed
- 300g (about 3 cups) Cauliflower rice (fresh or frozen)
- 150ml (about 2/3 cup) Full-fat coconut milk
- 100g Baby bok choy, halved
- 60g Red bell pepper, diced
- 1 tbsp Coconut oil
- 2 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 1 tbsp Coconut aminos (or tamari)
- 1/2 tsp Ground turmeric
- 1 tsp Lime juice
- small handful Fresh coriander, chopped (to serve)
- 1 Red chilli, sliced (optional)
Method
- Pat the tofu cubes dry. Heat coconut oil in a wide skillet over medium-high heat. Add the tofu in a single layer and pan-fry 4-5 minutes, turning, until golden on all sides. Transfer to a plate.
- In the same pan, add the bell pepper and bok choy. Stir-fry 2 minutes.
- Add the garlic, ginger, and turmeric. Cook 30 seconds until fragrant.
- Add the cauliflower rice and stir to coat. Cook 2-3 minutes.
- Pour in the coconut milk and coconut aminos. Simmer 3-4 minutes until the cauliflower rice is tender and the sauce is creamy.
- Return the tofu to the pan and toss gently to warm through.
- Finish with lime juice. Plate and top with coriander and sliced chilli.
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