Cauliflower Rice with Sesame Tofu and Scallions

4-6 Servings

40 minutes

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Cauliflower rice usually is just a side dish, but here we top a platterful of soy-seasoned “rice” with golden-brown fried tofu to make a satisfying main. Before pan-frying, the tofu slices (use firm or extra-firm) are coated with a mixture of cornstarch and crushed sesame seeds that crisps and browns beautifully while also providing rich, nutty flavor and aroma. Be sure to use raw sesame, as pre-roasted seeds will end up burnt and bitter. The best way to crush them is with a mortar with a pestle or by pulsing them in an electric spice grinder.




Don’t forget to pat the tofu slices dry with paper towels before coating with the sesame-cornstarch mixture. Press firmly to remove as much moisture as possible so the mixture forms a light, even coating and so the crust remains crisp after frying. Before processing the cauliflower, be sure the pieces are completely dry and don’t over-pulse in the machine. The bits should be no smaller than grains of actual rice or the cauliflower rice will end up too soft.

40 minutes


  • pound head cauliflower, trimmed and chopped into 1- to 1½-inch chunks

  • 5

    tablespoons grapeseed or other neutral oil, divided


Silas H.
September 6, 2022
So simple and impressive!
I've made this 3 or 4 times in the last week or so. Everyone is blown away by it and I love how quick and easy it is. The tofu especially impresses people as the cornstarch gives it a crisp that typically only restaurants achieve.
Nancy E.

Excellent. So simple and so delicious. Delicate, but not bland. I have tried many methods for cauliflower rice, and I think this is the best.

Jon S.

Gotta say, I think I might just make this our new "base" stir-fry. Super easy, delicious, and adaptable. Adding ingredients would be easy-peasy.

Sherri H.

This was surprisingly good. However, this would not feed 4-6 people. 2 regular sized adults ate all of the tofu and 2/3 of the cauliflower. Important note--I pressed the tofu, which made it dry and the sesame/cornstarch coating did not adhere to the tofu. When I make this again, I will not press the tofu.