Ginger Tofu Cauliflower Fried Rice

• 250 g (one 250 g block extra-firm tofu, drained and cut into 1.5 cm cubes) — Extra-firm tofu prepared with nigari
• 250 g (about 3 packed cups raw cauliflower florets) — Raw cauliflower florets
• 15 g (1 tbsp reduced-sodium tamari explicitly labeled gluten-free) — Reduced-sodium gluten-free tamari
• 10 g (2 tsp rice vinegar) — Unseasoned rice vinegar
• 20 g (20 g scallion greens and whites, thinly sliced) — Raw scallion
• 8 g (about 2 1/2 tsp fresh ginger, finely grated) — Fresh ginger root
• 4 g (1 large garlic clove, finely grated) — Raw garlic
• 8 g (2 tsp toasted sesame oil) — Toasted sesame oil
• 8 g (2 tsp avocado oil) — Avocado oil

Method

1. 1Drain and cube the tofuDrain the tofu, press it between clean towels under a skillet for 5 minutes, then cut it into uniform 1.5 cm cubes.5 minLook for: The tofu surfaces are dry and the cubes hold clean edges.Safety: For the gluten-aware recipe, use tofu explicitly labeled gluten-free and keep it refrigerated at 40°F or colder before opening.
2. 2Rice the cauliflowerFinely chop the cauliflower florets with a chef's knife for 2 minutes, sweeping the pile together between passes.2 minLook for: The cauliflower forms separate crumbs no larger than 8 mm, with no paste or large stem pieces.Safety: Use a stable cutting board, keep fingertips curled, and stop before the cauliflower becomes wet.
3. 3Prepare the ginger sauceWhisk the gluten-free tamari, rice vinegar, grated ginger, grated garlic, toasted sesame oil, and the white half of the sliced scallion for 30 seconds.30 secLook for: The ginger and garlic are evenly suspended in a glossy brown sauce.Safety: Verify the tamari package is explicitly labeled gluten-free; ordinary soy sauce is not an acceptable substitution for this reviewed claim.
4. 4Crisp the tofuHeat the avocado oil in a wide nonstick skillet over medium-high. Add the tofu in one layer and cook for 7 minutes, turning every 2 minutes, then transfer it to a clean plate.7 minLook for: At least two faces of each tofu cube are golden and the cubes remain intact.Safety: Use a splatter screen if needed and transfer cooked tofu with a clean utensil.
5. 5Stir-fry the cauliflowerAdd the riced cauliflower and the green half of the scallion to the hot skillet and stir-fry over medium-high heat for 5 minutes.5 minLook for: The cauliflower is tender with dry separate grains and no watery pooling.Safety: Keep the cauliflower moving so small pieces do not scorch.
6. 6Sauce, finish, and serveReturn the crisp tofu, pour in the ginger-tamari sauce, and toss over medium heat for 2 minutes before plating the complete cauliflower-tofu skillet.2 min · 165°FLook for: Tofu and cauliflower are evenly glazed, the skillet is nearly dry, and the serving is steaming.Safety: Heat the complete skillet to at least 165°F and refrigerate leftovers within 2 hours.