Description
A comforting vegan dish featuring crispy tofu, tender roasted cauliflower, and a flavorful black pepper sauce.
Ingredients
Scale
- 12–14 oz extra-firm tofu, drained, patted dry and cut into ¾” cubes
- 1 tbsp neutral oil (e.g., sunflower, avocado)
- 2 tbsp cornstarch
- ¼ tsp fine sea salt
- ¼ tsp cracked pepper
- 30 oz cauliflower florets (1 large head or about 4 cups)
- 3 tbsp neutral oil (e.g., sunflower, avocado)
- ½ cup vegan beefless or mushroom broth (or water)
- 4 tbsp soy sauce (or tamari)
- 1 tbsp cornstarch
- 1 tsp brown sugar
- 1 tsp rice wine vinegar
- 2 tbsp sesame oil
- 2 shallots, diced
- 1½ tsp freshly cracked black pepper
- 4 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 1 red chili pepper, thinly sliced (optional)
- Hot steamed rice or grain of choice
- 1 bunch green onions, sliced thin
Instructions
- Press the tofu by wrapping it in a towel and placing a heavy object over it for at least 15 minutes.
- Cut the pressed tofu into ¾” cubes and coat with oil, cornstarch, salt, and pepper.
- Preheat the oven to 425°F (220°C) and bake the tofu for 25-30 minutes until golden brown.
- Toss cauliflower florets with oil, salt, and pepper, then roast in the oven alongside the tofu for about 20 minutes.
- In a bowl, whisk together the broth, soy sauce, cornstarch, brown sugar, vinegar, sesame oil, shallots, black pepper, garlic, and ginger.
- In a skillet, combine the baked tofu and cauliflower, then pour the black pepper sauce over and cook for 5 minutes until thickened.
- Serve over hot rice garnished with green onions.
Notes
For best results, use extra-firm tofu and ensure it’s properly pressed to avoid sogginess. Customize with your favorite vegetables or spices.
- Prep Time: 20
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 0mg