Stir-Fried Tofu and Vegetable Cauliflower Rice Bowl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vegan-friendly, low-carb cauliflower rice bowl with stir-fried tofu, colorful vegetables, and a savory soy-ginger glaze. This Asian-inspired healthy bowl recipe (vegan, low carb), ready in about 30 minutes, pairs extra-firm tofu, cauliflower rice, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 7 oz diced extra-firm tofu and cook for 6-7 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tbsp sesame oil, then add 2 minced garlic cloves and 1 tsp grated fresh ginger. Sauté for 30 seconds until fragrant.
  3. Step 3: Add 1/2 sliced red bell pepper, 1/2 cup snap peas, and 2 sliced green onions. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
  4. Step 4: Stir in 2 cups cauliflower rice and 2 tbsp low-sodium soy sauce. Cook for 4-5 minutes, stirring frequently, until cauliflower rice is tender but not mushy.
  5. Step 5: Return the crispy tofu to the skillet and gently toss everything together. Season with black pepper to taste.
  6. Step 6: Serve hot, garnished with 1 tsp sesame seeds sprinkled on top.

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