ID
EN
Cauliflower Rice with Vegetables
Processing Time
25 Menit
Portion
4 Portion
Ingredients
Cauliflower |
1 hump |
Tofu |
150 g, cut triangle |
Carrots |
1 piece, slice matchly and boiled |
Purple Cabbage |
80 g, finely sliced |
Shitake Mushroom |
6 pieces, thinly sliced and blanch |
Spinach |
50 gm blanch |
Sesame Seed |
Sufficient |
Cooking Oil |
Sufficient |
KEWPIE Salad Dressing Roasted Sesame |
100 ml |
How to Make
Wash well the cauliflower, drain, grate. Put the cauliflower into heat-resistant container, steam until cooked. Remove from the heat, chill.
Heat cooking oil, fry tofu until it skinned, remove from the heat. Heat 50 ml of KEWPIE Salad Dressing Roasted Sesame on a pan, add tofu. Cook until thickened, remove from the heat.
Put cauliflower on serving plate, arrange vegetables and tofu on top of it. Pour with KEWPIE Salad Dressing Roasted Sesame, serve.
