I hope you’re all ready to get grilling! I’m so excited to share this recipe with you. It was something I just threw together the other night and happened to be delicious. This is my first experience with ‘cauliflower rice’ and I’m absolutely loving it! It’s a game changer for sure. If you haven’t tried it yet I hope this will inspire you to give it a try. You simply must!
What I especially love about this recipe it that it uses minimal ingredients, 10 to be exact, and will be ready in about 30 minutes. Plus, it won’t break the bank! I estimate this meal to cost around $8 and serves 2 generously or 3 – 4 smaller meals. It’s a healthy, well-balanced and flavorful meal. I could eat it every day and I think you’re going to love it too!
The marinade for the tofu and asparagus was inspired by a recent visit to my favorite local Japanese restaurant, Tokyo Kitchen. We’ve had family dinners there for over 20 years. It’s always been a great time with good food, family and friends. When grilling their tofu they use a simple marinade of tamari and toasted sesame seeds. It’s delicious and so easy. You’ll add the marinade when grilling making the recipe move along nicely (no need to marinate the the tofu beforehand). It’s so tasty and satisfying!
I used a packaged cauliflower rice but you can make your own. All you’ll need is a large head of cauliflower and a box/cheese grater (use the medium – large holes). Alternately, you can chop the cauliflower into large pieces, place them in a food processor and pulse until you get rice sized pieces. For cooking, I didn’t use any oil, I simply dry fried it with a non-stick pan (use a little oil if your pan isn’t non-stick) for about 5 minutes. The ginger adds a nice flavor profile and pairs perfectly with the other ingredients. I prefer to finely grate the ginger using a microplane but you can mince it with a knife as well. And my favorite way to peel ginger is with a vegetable peeler, easy peasy!
GRILLED TOFU & ASPARAGUS + GINGER CAULIFLOWER RICE
- glug of dark sesame oil
- 1 block (14 oz) firm or extra-firm organic tofu, drained & cut into 1 1/2 squares
- 1 bunch asparagus, ends trimmed
- 4 tablespoons tamari or soy sauce
- 1 tablespoon toasted sesame seeds
- 1 package cauliflower rice or 1 large cauliflower, grated
- 1 inch piece ginger, finely grated or minced
- 1/2 teaspoon garlic powder
- mineral salt, to taste
- lemons sliced, to serve
Heat griddle: Place the grill/griddle over the front and back burner. Heat the grill over medium – medium high heat. Using a silicon brush, coat the entire surface well with sesame oil.
Mix marinade: In a small bowl, mix together the tamari/soy sauce and sesame seeds, set aside.
Grill tofu & asparagus: Add tofu squares to half of the grill and the asparagus to the other (I put the tofu towards the front and the asparagus to the back). Cook 5 – 7 minutes. Spoon the marinade over top the tofu, just enough to give it color. Add a little over the asparagus as well. Carefully flip the tofu and cook another 5 – 7 minutes, until golden brown on both sides. Rotate the asparagus as needed to cook evenly. Once complete turn off the heat. Add a few slices of lemon to grill to give it a grilled look, it warms the lemon and makes the juices taste delicious!
Cook cauliflower: Heat a large pan or skillet over medium, add cauliflower, minced ginger, garlic powder and a pinch of mineral salt. Mix and stir until just tender, about 5 minutes.
Serve with a little squeezed lemon and a few extra toasted sesame seeds over top. Enjoy!
Grate your own cauliflower: Using the large holes of a cheese/box grater, grate cauliflower. Pat ‘cauliflower rice’ with paper towels to remove any excess moisture. Alternately, chop the cauliflower into large pieces, place them in a food processor and pulse until you get rice sized pieces.
I never press my tofu, I only blot it dry. The heat from the grill will remove most of the moisture making pressing unnecessary.