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I haven’t made tofu in such a long time, that I missed it! I don’t make it too often, but every now and then I like a vegetarian meal. I had cauliflower in my fridge and decided to put the two items together and made a yummy teriyaki sauce to go with it.
Absolutely delicious and really took no time at all to make and is great served over rice. If you’re not a fan of tofu, you can swap it for chicken or beef and stir fry it on top of the stove.
Loved the leftovers too!
Tofu and Cauliflower
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.