Pantry Inspirations are not so much recipes as they are cooking with what I have around the house. We hope you're inspired to start combining elements you have in your pantry and fridge.
This Pantry Inspiration recipe was a bag of frozen Cauliflower Rice, a block of firm tofu and some frozen bell peppers and edamame. We grabbed a red onion, some garlic, and fresh ginger. Then we found some Hoisin Sauce, Oyster Sauce, Sriracha and Rice Vinegar. The measurements below are just ballpark, add more or less of each ingredient to suit your tastes or change the ingredients entirely.
Like some chicken, pork or shrimp would be nice with this. The possibilities are endless. Be sure to share your creations in the comments below or through our social channels. Enjoy!
Prep, Cook, Servings
Prep: 10 min. Cook: 15 - 20 min.
2 Tbsp Olive Oil
7 oz. package of firm tofu, cubed. 1/2 red onion, diced. 6 cloves garlic, minced 1 tsp fresh ginger, minced 12 oz package of frozen cauliflower rice 1/2 cup frozen sliced bell peppers 1/2 cup frozen edamame
Splash of Sriracha
2 Tbsp (or more to taste) Hoisin Sauce
2 Tbsp (or more to taste) Oyster Sauce
Splash of Rice Vinegar
Splash of Soy Sauce (optional)
Sesame Oil 2 eggs
Toasted Sesame Seeds
Heat up a Wok over medium to medium-high heat. If you don't have a wok, use a frying pan.
Add the olive oil then the tofu. Fry the tofu until golden on all sides, stirring often. Approx. 3-5 minutes.
Set the tofu aside and return the wok to the heat.
Add the onions, cook until just starting to show some browning. Approx 2-5 minutes, depends on the heat of your wok.
Add the garlic and fresh ginger, stir and let cook 1 minute.
Add the frozen cauliflower rice, sliced bell peppers, and edamame. Cook down until the liquid is almost fully cooked away and the pan is almost dry. 5-10 minutes.
Add Sriracha, Hoisin Sauce, Oyster Sauce, Rice Vinegar and Soy Sauce (if desired). Stir well and allow to cook for 1 minute.
Return the prepared tofu to the pan, mix to combine.
Make a well in the center of the pan. Splash with Sesame Oil (or olive oil if that's what you have). Drop the two eggs into the well. Let the eggs cook for about a minute and then start scrambling them a bit. Once they are almost cooked, stir them through the entire pan to combine with everything else.
Turn off the heat, add the Sesame Seeds, stir to combine and serve.
Top with more sesame seeds on each plate.
The Wok we're using in the video is a Scanpan CS+ 12.5" Wok. It's a bit pricey, but it's solid and handles high heat very well. We absolutely love it.