Ingredients

• 1 small cauliflower
• 1 medium carrot
• 1/2 cup peas
• 1 cup diced tofu, marinated in minced garlic, soy sauce and a little sugar.
• 2-3 Tbs soy sauce
• 1/2 tsp turmeric
• 1 small garlic clove
• 1 tsp grated ginger
• 1 cup broccoli in small pieces
• 1/2 cup water
• 1 Tbs oil

Preparation

1. Once the tofu has marinated between 1 /2-1 hour, place it in a frying pan with a little oil to brown it on all sides until they are cooked.
2. Wash the whole cauliflower and using your hand cut it in half.
3. On the coarse end of a grater, grate the entire cauliflower, both the “flowers” ​​and the stems. This should yield between 4-5 cups of raw cauliflower “rice”.
4. In a large frying pan or wok, put the garlic with the ginger to cook lightly in a little oil. Add the diced carrot as well as the peas, with about 1/2 cup of water (just enough to help them cook slightly).
5. Add broccoli and cauliflower and cook for 5 minutes until lightly cooked but still crisp. Add soy sauce and turmeric and mix well. Let cook for another 4-5 minutes and add the previously cooked tofu. Mix and serve warm.