Crispy Teriyaki Tofu and Cauliflower

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Serves 4-6

Ingredients:
Tofu and Cauliflower

• 1 cauliflower, cut into bite sized florets
• 1 lb. extra firm tofu, pressed and cut into 1 inch cubes
• 1 cup all purpose white flour
• 1 tbs. cornstarch
• 1 tsp. baking soda
• 1 tsp. sesame oil
• 1 cup water

Teriyaki Sauce

• 1/2 cup low sodium tamari
• 1/4 cup maple syrup
• 1/4 cup mirin
• 1/4 cup water
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tbs. cornstarch mixed with 1 tbs. water

Garnishes

• 2 shallots, cut in slices
• sesame seeds

Directions:
Prepare the tofu and cauliflower:
Mix the flour, cornstarch, baking soda, sesame oil and water in a medium bowl. Put the tofu and cauliflower in separate bowl, I used a large ziplock baggie for each. Put half the batter in each bowl/baggie and mix. I prepared this step ahead of time and put it in the fridge.

When ready, pre-heat the oven to 425°F and line a baking sheet with parchment paper. Arrange the tofu and cauliflower pieces in a single layer and bake for 20 minutes, then turn over and bake for another 10 minutes. Remove from oven.

Prepare the teriyaki sauce while the tofu and cauliflower are baking:
In a small sauce pan over medium heat, whisk together the tamari, maple syrup, mirin, water, garlic powder and onion powder. When the sauce begins to boil, add the cornstarch and water mixture. Turn down the heat to low and let simmer for about 5 minutes until the sauce thickens.

Put it all together:
Heat a large skillet or wok on medium heat and add the tofu, cauliflower and teriyaki sauce. Stir until everything is coated and the sauce becomes thicker, about 5 minutes. Garnish with shallots and sesame seeds and serve over your favorite rice.