Ingredients
- 1 medium cauliflower (about 600 g), or 500 g ready-made cauliflower rice
- 200 g firm tofu, pressed and cubed
- 2 tbsp tamari, plus extra to taste
- 2 tbsp coconut oil or avocado oil
- 3 garlic cloves, finely chopped
- A thumb-sized piece of ginger, finely chopped
- 4 spring onions, sliced
- 1 red pepper, finely sliced
- 100 g mangetout or green beans, sliced
- 100 g shiitake or chestnut mushrooms, sliced
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds, toasted
- Coriander and a wedge of lime, to serve
Method
- Make the cauliflower rice: cut the cauliflower into florets and pulse in a food processor until it looks like rice grains (or grate it on a box grater).
- Crisp the tofu: toss the tofu in 1 tbsp of the tamari. Heat 1 tbsp of the oil in a wok or large frying pan and fry the tofu until golden on all sides. Lift out.
- Stir-fry the vegetables: heat the remaining oil, add the garlic, ginger and the white parts of the spring onions and stir-fry for 30 seconds. Add the pepper, mangetout and mushrooms and stir-fry for 3 minutes.
- Add the cauliflower: add the cauliflower rice and stir-fry over a high heat for 4–5 minutes, until just tender but not soggy.
- Finish: return the tofu, add the remaining tamari and the sesame oil, and toss well.
- Serve: scatter with sesame seeds, the green parts of the spring onions and coriander, with lime on the side.
Why it's good for you: Cauliflower rice has a fraction of the carbohydrate of ordinary rice, and as a member of the cabbage family, cauliflower contains compounds that support the liver's natural detoxification. Ginger and garlic add warmth and flavour, and have long been used to support digestion and immunity.
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