Crispy Tofu Stir-Fry with Sweet Peppers & Cauliflower Rice

What You Get

Firm tofu

Jimmy Nardello peppers

Red onion

Cilantro

Stir-fry sauce

Cauliflower rice

Sesame seeds

What You'll Need

Vegetable oil

Soy sauce

Chile flakes (optional)

Step 1

Remove the tofu from the packaging, and press it between paper towels to remove any excess moisture. Cut the tofu into bite-sized cubes. Trim any long stems from the peppers, and cut any larger peppers in half. Slice half of the red onion, reserving the rest for another use. Pick the cilantro leaves and toss the stems.

Step 2

In a large frying pan or wok over medium-high heat, warm ¼ cup vegetable oil. When it shimmers, add the tofu and stir-fry until golden, 8 to 10 minutes. Transfer to a plate lined with paper towels and set aside.

Step 3

Return the pan to the heat. Add the peppers and stir-fry until they start to soften, about 3 minutes. Add the red onion and stir-fry until nearly tender, 3 minutes longer.

Step 4

Return the tofu to the pan with the vegetables, drizzle with the stir-fry sauce, and stir to coat. Simmer until the sauce thickens slightly, 1 minute. Season to taste with soy sauce.

Step 5

In a separate sauté pan over medium-high heat, warm 1 tablespoon vegetable oil. Add the cauliflower rice and stir until just tender and warmed through, 3 minutes.

Step 6

Heap the cauliflower rice onto plates and spoon the tofu stir-fry over. Scatter with the cilantro leaves, sprinkle with the sesame seeds and chile flakes, if you want a kick, and serve warm.