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Milk Street Recipe

Cauliflower Rice with Sesame Tofu and Scallions

40 minutes

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Cauliflower Rice with Sesame Tofu and Scallions

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

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.

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