Hawaiian Stir-Fried Cauliflower Rice

Cauliflower and tofu become irresistible when they pair with salty and sweet Hawaiian flavors in this dish. This recipe comes to us from Chef Julie Harrington, RD of julieharringtonrd.com and Culinary Nutrition Manager of Living Plate.

Makes 6 servings

Cooking Tip of the Week: You can make “rice” from cauliflower by grating a head of cauliflower on a box grater or pulsing it in a food processor. Many store now carry bags of cauliflower rice in the produce section, too!

Food for Thought: Hawaii is group of eight main islands and many more small islands located in the Pacific Ocean. The islands were formed by volcanic activity and many active volcanoes continue to erupt there! Hawaii became a U.S. state in 1959, making it the 50th and most recent state. Hawaiian cuisine has been influenced by Asian, American and European settlers and features lots of tropical fruit and seafood.

Family Dinner Conversation Starter: Where would you go on your dream vacation?

Ingredients:

• 14 oz. extra-firm tofu, cut into cubes
• 5 cloves garlic, minced and divided
• 1 8 oz. can pineapple chunks, juice reserved
• 1⁄4 cup + 3 tablespoons soy sauce, divided
• 3 tablespoons honey, divided
• 1 medium-sized head of cauliflower, riced or 1 12 oz. bag riced cauliflower
• 2 tablespoons sesame oil
• 2 carrots, peeled and shredded
• 2 tablespoons + 1 teaspoon sesame oil, divided
• 1⁄2 medium onion, diced
• 1 large carrot, cubed
• 1 cup frozen and shelled edamame, thawed
• 2 eggs, beaten
• 6 scallions, sliced
• 2 tablespoons, cashews, crushed
• 1 teaspoon sesame seeds

Directions:

Kid: In a bowl, combine 3 garlic cloves (minced), 1⁄4 cup pineapple juice, 1⁄4 cup soy sauce, and honey. Add the cubed tofu; stir to combine. Let marinade in the refrigerator for at least 1 hour.

Together: Remove tofu from marinade. Discard marinade.

Adult: Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add tofu and cook for about 5 minutes. Remove tofu from pan and set aside.

Kid: In a small bowl combine remaining pineapple juice, 3 tablespoons soy sauce, 1 tablespoon honey and 1 teaspoon sesame oil; set aside.

Adult: Heat 1 tablespoon of sesame oil in the same pan over medium-high heat. Add the onions and carrots. Sauté for about 2 minutes; then add garlic; sauté for another minute. Add the cauliflower and edamame. Sauté until cauliflower is soft (but not mushy).

Adult: Turn pan down to low-medium heat. Make a well in the center of the pan and add the eggs. Stir gently in the center until starting to cook, then incorporate into the rest of the veggies. Stir in soy sauce mixture, scallions, and tofu.

Kid: Top with cashews and sesame seeds before serving.