Cauliflower and Mushroom Stir-Fry with Tofu
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Ingredients:
1 cup cauliflower florets
1 cup sliced mushrooms (any variety)
1 cup firm tofu, cubed
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons low-sodium soy sauce or tamari
1 teaspoon sesame oil
Salt and pepper to taste
1 green onion, chopped (for garnish)
Sesame seeds (for garnish, optional) 
Instructions:
1. Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 10 minutes. After pressing, cut the tofu into bite-sized cubes.
2. Heat one tablespoon of olive oil in a large skillet or wok over medium heat. Add the cubed tofu and cook for about 5-7 minutes, turning occasionally until golden brown on all sides. Once cooked, remove the tofu from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Once heated, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn them.
4. Next, add the cauliflower florets and sliced mushrooms to the skillet. Stir-fry for about 5-7 minutes until the cauliflower is tender-crisp and the mushrooms have released their moisture.
5. Return the cooked tofu to the skillet and drizzle with low-sodium soy sauce or tamari and sesame oil. Stir everything together, cooking for an additional 2-3 minutes. Season with salt and pepper to taste.
6. Once everything is well combined and heated through, remove from heat. Transfer the stir-fry to a serving dish.
7. Garnish with chopped green onion and sesame seeds if desired.
This Cauliflower and Mushroom Stir-Fry with Tofu is a nutrient-dense, low-carb meal that is perfect for a diabetic-friendly dinner. Enjoy your healthy and delicious meal!
