1 head cauliflower, cut into large chunks
1 (12 oz.) pack of firm tofu, strained and cubed
2 tbsp. of sesame or olive oil
¼ cup of low-sodium soy sauce
¼ bunch of scallion, chopped
2 cloves of garlic, minced
2 tbsp. of mirin (optional)
Salt and pepper to taste
---TO MAKE CAULIFLOWER COUSCOUS---
Rinse and trim cauliflower’s leaves and stem.
In a food processor, pulse cauliflower until the cauliflower resembles couscous.
In a large nonstick skillet, Sauté raw cauliflower with 1 tablespoon of sesame/olive oil over medium heat for one minute. Add a pinch of salt and mix well.
Lower the heat, cover the skillet with a lid, and continue cooking for 5-10 minutes or until tender. Fluff the cooked cauliflower with fork or spatula and set aside.
---TO MAKE STIR-FRY TOFU---
Coat a large nonstick skillet with one tablespoon of sesame or olive oil.
Sauté garlic and tofu for one minute over medium heat.
Sprinkle chopped scallions and pour soy sauce over the tofu mixture. Mix the mixture and cook for additional one minute.
Season tofu mixture with salt and pepper to taste.