Print Recipe

Sriracha Peanut Cauliflower Rice Bowls

These Sriracha Peanut Cauliflower Rice Bowls are a delicious plant-based meal made to perfection in the Sharp Superheated Steam Countertop Oven.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Cauliflower Rice Bowls, Sriracha, Tofu Meal, Vegan Dinner, Vegan Meal
Servings: 4 People

Ingredients

  • 16 oz cauliflower rice you can make your own from a head of cauliflower, but I bought mine already pearled
  • 1.5 tbsp sesame oil

Sriracha Peanut Crispy Tofu

  • 1 block super firm tofu drained, pressed, cubed
  • 1 tbsp sesame oil
  • 4 tbsp arrowroot starch/powder
  • 2 tbsp 2 tbsp liquid aminos or Tamari soy sauce
  • 2 tbsp peanut butter melted
  • 1 tbsp maple syrup
  • 1 tsp sriracha chili sauce

Sriracha Peanut Sauce

  • 1/4 cup liquid aminos or Tamari soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp sriracha chili sauce you can use less for less heat
  • 1 tsp minced garlic
  • 2 tbsp peanut butter
  • 1 tbsp lime juice

Caramelized Veggies

  • 1 bunch baby bok choy chopped if desired
  • 1 Red onion chopped into large pieces
  • 8 oz shiitake mushrooms
  • 1 medium zucchini diced into medium pieces
  • 4-8 oz broccoli florets
  • 2 tbsp olive oil

Toppings

  • 1 handful chopped peanuts
  • 1 handful fresh grated ginger
  • 1 handful green onions

Instructions

  • Drain and press your tofu, then cut into cubes (if not purchesed cubed). Add the tofu to a gallon zip loc bag with the sesame oil and arrowroot starch. Shake the tofu around until the pieces are well coated 
  • Whisk together the rest of the tofu marinade: liquid aminios (or Tamari), sriracha sauce, maple syrup, and melted peanut butter then add to the bag and shake the tofu around until the pieces are well coated and then add to the SHARP SUPERHEATED STEAM COUNTERTOP OVEN crisper tray covered with foil. 
  • Turn on your oven to the Broil/Grill setting at 485 degrees and set the time to 30 minutes. Broil your tofu while you prepare the veggies next, flipping the pieces after about 10 minutes
  • Chop and dice your veggies, add to the SHARP SUPERHEATED STEAM COUNTERTOP OVEN broiling pan, drizzle with olive oil and place in the oven
  • While your veggies and tofu are broiling, heat a large skillet on your stovetop to medium and add 1.5 tbsp sesame oil. Add your cauliflower pearls and sautee while your veggies cook tossing occassionally
  • Make your peanut sauce by blending all ingredients together 
  • Turn the skillet heat down to low, add the peanut sauce to the skillet with the cauliflower rice and stir to combine
  • Check on your tofu and veggies after about 20 minutes and keep cooking if needed, but shouldn’t take longer than 20-30 minutes
  • Spoon some of the cauliflower rice in your bowls, top with veggies and tofu and then garnish with freshly grated ginger, chopped peanuts and diced green onion

Notes

** Sriracha peanut tofu and sauce adapted from Minimalist Baker
** note: you may wish to add your baby bok choy in about halfway through broiling the rest of the veggies