Cauliflower fried rice with edamame and tofu

Ingredients

For 1 serving

• Cauliflower200 g
• Edamame80 g
• Tofu120 g
• Carrots50 g
• Spring onions1
• Tamari2 teaspoons
• Sesame oil1 teaspoon
• Ginger3 g

Contains: soy, sesame,

In season: October – March

Method

1. Wash the cauliflower, break it into florets and pulse it in a food processor until it is the size of rice grains; don't overdo it or it turns to purée.
2. Drain and pat dry the tofu and cut it into roughly 1 cm dice; peel and finely dice the carrots; peel and grate the ginger; slice the spring onion, keeping the green part aside.
3. Heat the sesame oil in a large frying pan or wok over medium-high heat and fry the tofu for 5 minutes, turning, until golden on all sides.
4. Add the carrots, ginger, edamame and the white part of the spring onion and stir-fry for 3 minutes, until the carrots are tender-crisp.
5. Add the cauliflower and tamari and cook for 4 minutes, stirring, until the cauliflower is tender but not mushy.
6. Serve straight away topped with the green part of the spring onion.