Cauliflower rice with sesame tofu and scallions from Christopher Kimball's Milk Street Magazine, Mar/Apr 2021 (page 5)

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Notes about this recipe

  • Rinshin on October 31, 2022

    Cauliflower rice was very good. I associated cauliflower with western or Indian cooking and never thought to use soy sauce but it sure made a big difference in flavor. I mixed this half and half with cooked Japanese koshihikari brown rice. It was the right consistency with some chew. Skipped on tofu part and used the rice with curry made with beef, mushrooms, onions, and garlic.

  • Shewi128 on March 24, 2022

    We liked this more than I thought we would. However, this was supposed to feed 4 people? 2 regular sized adults ate all of the tofu and 2/3 of the cauliflower rice. Also--don't press the tofu. The sesame seed and cornstarch coating needed the tofu to be wet to properly hold the coating.

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