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Stir-Fry Cauliflower “Rice” with Tofu and Vegetables (vegan, gluten-free) – Guest Post for Veggies Don’t Bite
VEGAN GASTRONOMY16Ingredients
55Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 head cauliflower (should yield ~5 cups cauliflower “rice”)
- 1 green bell pepper (diced into large pieces)
- 1 red bell pepper (diced into large pieces)
- 1/2 white onion (diced into large pieces)
- 14 oz. firm tofu
- 6 cloves garlic (minced)
- 1 1/2 inches ginger (minced)
- 1/4 cup green onion (finely chopped)
- 1/4 cup thai basil (finely chopped)
- 2 1/2 Tbsp. neutral oil (your favorite, for stir-fry, divided, such as coconut oil, grapeseed oil, or canola oil)
- 4 Tbsp. tamari sauce (such as San-J Tamari or soy sauce, for a non gluten-free version)
- 3 Tbsp. coconut milk (lite or regular)
- 1 Tbsp. maple syrup
- 2 Tbsp. water
- 1/2 corn starch (teasp)
- 1/2 Tbsp. chili sauce (more or less to taste, such as Huy Fong Chili Sauce or Sriracha)
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