https://www.copymethat.com/r/1mcw2o3qpi/black-pepper-tofu-cauliflower/
146543609
mowhyyo
1mcw2o3qpi
2024-11-18 04:24:28
Black Pepper Tofu & Cauliflower
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Note by BC: added 1 tsp of maple syrup to the sauce. Great recipe!
Ingredients
- subheading: For the Crispy Baked Tofu & Cauliflower:
- 12 to 14 oz extra-firm tofu, drained, patted dried/pressed and cut into ¾” (2 cm) cubes (See Notes on pressing tofu)
- 1 tbsp neutral oil (e.g, sunflower, avocado, etc)
- 2 tbsp cornstarch
- ¼ tsp fine sea salt
- ¼ tsp cracked pepper
- 30 oz cauliflower florets (1 large head or about 4 cups) (defrosted and drained if frozen)
- 3 tbsp neutral oil (e.g. sunflower, avocado, etc)
- subheading: For the Vegan Black Pepper Sauce:
- ½ cup vegan beefless or mushroom broth (or water) (cold or room temperature)
- 4 tbsp soy sauce (or tamari to make this gluten-free; sodium-reduced if desired)
- 1 tbsp cornstarch
- 1 tsp brown sugar
- 1 tsp rice wine vinegar
- 2 tbsp sesame oil
- 2 shallots, diced (or 1 medium onion, diced)
- 1 ½ tsp freshly cracked black pepper (not pre-ground), more to taste
- 4 garlic cloves, minced
- 1 tsp fresh ginger, minced or grated
- 1 red chili pepper, thinly sliced (optional)
- hot steamed rice, or grain of choice for serving
- 1 bunch green onions, sliced thin for serving
Note: Ingredients may have been altered from the original.
Steps
Directions at crumbsandcaramel.com
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