Name: Chili Cauliflower and Tofu
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: Serves 4
Cuisine: Chinese
Ingredients: 3 dried red chilies, optional; 1 medium cauliflower (about 19 ounces/550 g) cut into bite-size florets; ¼ teaspoon freshly cracked black pepper; 4 to 6 scallions, sliced, white and green parts separated; 1 tablespoon cornstarch; 1 tablespoon low-sodium soy sauce (or tamari, if gluten-free); 1½ teaspoons neutral oil, such as sunflower; 2 teaspoons grated ginger; Jasmine rice (or preferred alternative), optional; 1 tablespoon tomato paste; 2 tablespoons maple syrup or desired sweetener; 1 tablespoon sriracha or sambal oelek, to taste; 1 tablespoon rice vinegar; 1 tablespoon neutral oil, such as sunflower; Pinch of salt; Salt, to taste; 6 garlic cloves, minced (about 1½ tablespoons); 2 tablespoons low-sodium soy sauce (or tamari); 2 teaspoons cornstarch; One 14-ounce (400 g) block extra-firm tofu, drained and pressed for 1 hour and cut into ¾-inch (2 cm) cubes

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

There’s no question that Indo-Chinese cuisine is adored across India and abroad for its tangy, salty, and spicy flavors. This dish of cauliflower and tofu (both sponges for all things flavorful) has classic Indo-Chinese flavors, primarily umami and spicy. Roast both before stir-frying to enhance and develop their textures.

Ingredients

Tofu

1 tablespoon cornstarch
1 tablespoon neutral oil, such as sunflower

Method

Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.
To prepare the tofu, whisk together the cornstarch, oil, and soy sauce in a large bowl. Add the tofu and mix gently with a spatula until each piece is coated. Place