Thai peanut lemongrass tofu fried cauliflower rice (Hungryroot)

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I made a half recipe of Pad Thai fried rice. It was actually really good, and despite it looking kind of small, it was filling. And while presentation isn't great, it had a really good flavor.

75 grams cooked cauliflower rice (2.7 oz.)
85 grams Braised Lemongrass Tofu Nuggets (3.0 oz., 1/2 package)
50 grams Thai peanut sauce (4 tbsp.)

I cooked pre-cook the whole package of cauliflower rice. It's 5 servings.

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Heat 1 tbsp. olive oil in a sauté pan.

Add the cauliflower rice, cook for 2 minutes.

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Add 1 oz. water, cover, and cook for 3 minutes.

Add salt and freshly ground black pepper.

ate.2019.07.19.c9.jpgMeasure the weight of the cooked cauliflower rice. Mine was 13.7 oz.

Measure out 2.7 oz. and add it back to the sauté pan.

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Cut a package of braised lemongrass tofu nuggets in half. Dice half of the package and add to the sauté pan. Vacuum seal and refrigerate the remainder. Measure out 4 tbsp.peanut sauce. It mostly filled a 2 oz. ramekin. It seems like a lot of sauce, but I think it really improved the meal.

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Cook for 2 minutes.

Add 50 grams (4 tbsp.) Thai peanut sauce and cook for 2 more minutes.

Serve!

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This page contains a single entry by Rick Kasguma published on July 19, 2019 4:33 PM.

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