Curried Tofu and Turmeric Cauli Rice
To ensure nice and crispy tofu, both drain it and use paper towels to gently press the excess moisture out before cutting the tofu into cubes.
Equipment
- medium bowl
Ingredients
- 230 grams extra-firm tofu pressed and cut into 6mm cubes
- ½ cup canned unsweetened coconut milk
- 2 teaspoons red curry paste
- 2 cloves garlic peeled and minced
- ¾ tablespoon avocado oil
- ¾ tablespoon coconut oil
- 1 small head cauliflower pulsed into rice
- ¾ tablespoon turmeric powder
- ½ teaspoon salt
- ½ teaspoon freshly ground white pepper
- 4 lime wedges
- ¼ cup chopped fresh coriander
Instructions
- In a medium bowl, combine tofu, coconut milk, red curry paste, garlic and avocado oil.
- Refrigerate covered 30 minutes.
- Preheat air fryer at 180°C for 3 minutes.
- Place tofu and marinade in an ungreased cake barrel.
- Place in air fryer basket and cook for 5 minutes.
- Stir, then cook for an additional 5 minutes.
- While tofu is cooking, heat coconut oil in a medium frying pan over medium-high heat for 30 seconds.
- Add riced cauliflower, turmeric powder, salt and pepper.
- Stir-fry for 6 minutes until cauliflower is tender to your preference.
- Add cauliflower to four medium bowls.
- Top with tofu mixture and sauce.
- Garnish with lime wedges and cilantro.
- Serve warm.