Back
Coconut Tofu Adobo with Garlic Fried Cauli Rice
Cauliflower
Diabetes
Diabetic
Keto
Low Carb
Meal Planning
Nutrition
Weight Loss
Made With Riced Broccoli
Carbs
27g
Time
20 mins
Calories
359
Serves
2 people
Veg Servings
1
Ingredients
- 1 pack of firm tofu drained, cubed, dusted and fried
- Cornstarch for dusting
- Salt and pepper
- 1 pouch Fullgreen Riced Cauliflower & Broccoli
- Handful of green onions, chopped
- For the Coconut Adobo Sauce:
- 1 medium onion sliced roughly
- 3-5 cloves of garlic minced
- 3 tbsps of soy sauce
- 1 tbsp of vinegar
- 1 tbsp brown sugar
- 5 bay leaves
- 1 cup - 1 1/2cups coconut milk
- Dash of dark soy sauce
Method
- 1 For the Adobo:
- 2 Fry garlic then onion on medium heat. Do not overbrown the garlic. Season with salt and pepper and cook until garlic is light brown.
- 3 Add soy sauce and vinegar. Stir for 2-3 mins then add coconut milk. Let it simmer until it gets a little thick and sticky. Add a dash of dark soy sauce for colour (optional).
- 4 Add bay leaves and season again with a bit of salt and pepper. Stir for 2 mins.
- 5 Gently stir the fried tofu with the sauce and enjoy with the Fullgreen Fried Rice recipe below!
- 6 For the Fried Cauliflower Rice:
- 7 Fry half of the minced garlic on a medium heat (be careful not to overbrown the garlic). Then add the Riced Caulifower & Broccoli
- 8 Stir for 2-3 mins and add chopped spring onions as toppings.
Comments
There are no comments on this post. Be the first!