Crispy Peanut Tofu & Cauliflower Rice Stir-Fry

The method's theirs. Go give them the click.

Ingredients

12 ounces extra-firm tofu ((organic & non-GMO if possible))
2 ½ Tbsp creamy peanut butter or almond butter
1 Tbsp toasted sesame oil
2 Tbsp tamari ((or soy sauce if not gluten-free // or sub coconut aminos but use more as it's less salty))
2 Tbsp maple syrup
1-2 tsp chili garlic sauce
1 Tbsp toasted sesame oil
1 small head cauliflower
2 cloves garlic ((minced // 2 cloves yield ~1 Tbsp or 6 g))
1-2 tsp tamari ((or soy sauce if not gluten-free // or sub coconut aminos but use more as it's less salty))
1 cup thinly sliced baby bok choy, green onion, red pepper, or broccoli
1 dash sesame oil
1 dash tamari ((or soy sauce if not gluten-free // or sub coconut aminos but use more as it's less salty))

As published by Minimalist Baker.

The steps live at minimalistbaker.com. We don't copy them: Minimalist Baker wrote this recipe, and your visit supports them.