Difference between revisions of "Baked Tofu and Cauliflower Stir Fry"
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== Ingredients == |
== Ingredients == |
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* 12 ounces extra firm tofu |
* 12 ounces extra firm tofu |
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* 1 Tbsp Toasted sesame oil |
* 1 Tbsp Toasted sesame oil |
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* 1 small head cauliflower |
* 1 small head cauliflower, chopped into bite-size florets. |
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* 2 cloves garlic, minced |
* 2 cloves garlic, minced |
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* Veg (baby bok choy, spring onion, capsicum, broccoli) |
* Veg (eg baby bok choy, spring onion, capsicum, broccoli, carrots), chopped |
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=== Sauce === |
=== Sauce === |
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* 1.5 Tbsp Toasted sesame oil |
* 1.5 Tbsp Toasted sesame oil |
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* 1/4 cup soy sauce |
* 1/4 cup soy sauce |
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* 3.5 - 4 Tbsp light brown sugar |
* 3.5 - 4 Tbsp honey (or light brown sugar if vegan) |
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* 1/2 tsp chili garlic sauce |
* 1/2 tsp chili garlic sauce |
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* 2.5 Tbsp peanut butter or almond butter ( |
* 2.5 Tbsp peanut butter or almond butter (I prefer peanut butter, 100% nuts - no salt/sugar) |
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=== Optional toppings === |
=== Optional toppings === |
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== Method == |
== Method == |
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Cube tofu and bake it for about 20 minutes at 200°C. |
Cube tofu and bake or broil it for about 20 minutes at 200°C, turning over about half way (when it browns a little). |
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Meanwhile, stir-fry veges in the usual fashion, starting with the onions and garlic and finishing with the short-cooking items such as bok choy. |
Meanwhile, stir-fry veges in the usual fashion in the sesame oil, starting with the onions and garlic and finishing with the short-cooking items such as bok choy. Note that cauliflower takes a while to cook, so add it fairly early on. |
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Pour in the sauce ingredients and add the tofu. Stir-fry for a couple of minutes longer until the sauce is mixed and thickened slightly. |
Pour in the sauce ingredients and add the tofu. Stir-fry for a couple of minutes longer until the sauce is mixed and thickened slightly. |
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[[Category:Recipes]] |
[[Category:Recipes]] |
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[[Category:Vegan recipes]] |
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Latest revision as of 04:04, 5 January 2016
Ingredients
Stir Fry
- 12 ounces extra firm tofu
- 1 Tbsp Toasted sesame oil
- 1 small head cauliflower, chopped into bite-size florets.
- 2 cloves garlic, minced
- Veg (eg baby bok choy, spring onion, capsicum, broccoli, carrots), chopped
Sauce
- 1.5 Tbsp Toasted sesame oil
- 1/4 cup soy sauce
- 3.5 - 4 Tbsp honey (or light brown sugar if vegan)
- 1/2 tsp chili garlic sauce
- 2.5 Tbsp peanut butter or almond butter (I prefer peanut butter, 100% nuts - no salt/sugar)
Optional toppings
- Fresh lime juice
- Coriander
Method
Cube tofu and bake or broil it for about 20 minutes at 200°C, turning over about half way (when it browns a little).
Meanwhile, stir-fry veges in the usual fashion in the sesame oil, starting with the onions and garlic and finishing with the short-cooking items such as bok choy. Note that cauliflower takes a while to cook, so add it fairly early on.
Pour in the sauce ingredients and add the tofu. Stir-fry for a couple of minutes longer until the sauce is mixed and thickened slightly.
Serve with toppings if desired.
Source
Simplified from http://minimalistbaker.com/crispy-peanut-tofu-cauliflower-rice-stir-fry/
