This dish is my newest obsession! Umami, protein-filled, and ultra delicious, I can guarantee that you will come back for seconds. It is also fully customizable, which means that you can substitute your preferred protein source and any other vegetables. Broccoli, carrots, and baby corn would all be great additions!
Before we get into the exact how-to for this recipe, let’s talk about MSG (monosodium glutamate). MSG has had a bad reputation for as long as I can remember, despite it being FDA approved and a naturally occurring substance. For most of my adult life, I have avoided foods that contained it, and tried (and failed) to replicate so many amazing Asian dishes without it. Let me tell you- it is an absolutely ESSENTIAL pantry addition for that full bodied, restaurant quality flavor that the majority of us enjoy in our foods. I have also recently learned about the racist roots of its negative reputation, which has spurred my interest in and use of it in more of the foods that I make. I found this article to be particularly interesting and helpful, and it breaks down all of the scientific and cultural information a lot better than I ever could!
Let’s get into the recipe:
What you’ll need:
1 head cauliflower (plus any other vegetables that you would like to add, amounting to 2 cups total)
Crispy tofu
1 block extra firm tofu
1 tbsp soy sauce
1 tsp garlic powder
1 tbsp avocado oil
1 tbsp cornstarch
Sauce
¾ cup korean barbeque sauce (I love the brand Bibigo, found at Target)
¼ cup vegetable broth
3 cloves garlic, grated
1 inch piece ginger, grated
¼ tsp MSG (optional, but highly recommended)
3 green onion stalks, chopped
Garnish
Unsalted roasted peanuts
Sesame seeds
Red chili flakes
Chopped green onion
Serving
Cooked basmati or jasmine rice or noodles
Directions:
First, start to prepare your crispy tofu. While you can leave the tofu in its softer form, I enjoy the texture of crispy tofu a lot more. Especially in contrast to the vegetables in this dish!
Cut the tofu into bite sized cubes and set on a clean towel. Top with another towel, followed by a baking tray and something heavy, like a cast iron pan. Allow the tofu to drain for about 20 minutes.
While the tofu is draining, cut the cauliflower and any other vegetables that you are using into bite sized pieces.
Transfer the pressed tofu to a medium bowl and add 1 tbsp each of oil and soy sauce, and 1 tsp of garlic powder. Mix well to combine before adding in 1 tbsp cornstarch and tossing well to combine.
Spread out the tofu on a lined baking sheet and bake at 400°F for 30 minutes, tossing half way.
Add the korean bbq sauce, garlic, ginger, and MSG to a measuring cup and whisk well. Set aside.
Heat a wok or wide pan over medium heat and add in 2 tbsp of oil when hot. Add in all of the vegetables and saute until fork tender (about 5-7 minutes, or more depending on your desired texture). Transfer the sauteed vegetables to a separate bowl.
Add another tbsp of oil to the pan and add in the chopped green onions. Saute for 2 minutes before adding in the marinade. Bring the mixture to a boil before adding in the vegetables and tofu and mixing well to coat.
Make a slurry of 1 tsp cornstarch and 1 tbsp water and add it to the pan. Cook for an additional 2-3 minutes until everything is glossy and well combined.
Top with roasted unsalted peanuts, red chili flakes, fresh green onion, and sesame seeds and serve over rice or plain noodles!
Kung Pao Cauliflower + Tofu
Ingredients
- 1 head cauliflower plus any other vegetables that you would like to add, amounting to 2 cups total
Crispy tofu
- 1 block extra firm tofu
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tbsp avocado oil
- 1 tbsp cornstarch
Sauce
- ¾ cup korean barbeque sauce I love the brand Bibigo, found at Target
- ¼ cup vegetable broth
- 3 cloves garlic grated
- 1 inch piece ginger grated
- ¼ tsp MSG optional, but highly recommended
- 3 green onion stalks chopped
Garnish
- Unsalted roasted peanuts
- Sesame seeds
- Red chili flakes
- Chopped green onion
Serving
- Cooked basmati or jasmine rice or noodles
Instructions
- Cut the tofu into bite sized cubes and set on a clean towel. Top with another towel, followed by a baking tray and something heavy, like a cast iron pan. Allow the tofu to drain for about 20 minutes.
- While the tofu is draining, cut the cauliflower and any other vegetables that you are using into bite sized pieces.
- Transfer the pressed tofu to a medium bowl and add 1 tbsp each of oil and soy sauce, and 1 tsp of garlic powder. Mix well to combine before adding in 1 tbsp cornstarch and tossing well to combine.
- Spread out the tofu on a lined baking sheet and bake at 400°F for 30 minutes, tossing half way.
- Add the korean bbq sauce, garlic, ginger, and MSG to a measuring cup and whisk well. Set aside.
- Heat a wok or wide pan over medium heat and add in 2 tbsp of oil when hot. Add in all of the vegetables and saute until fork tender (about 5-7 minutes, or more depending on your desired texture). Transfer the sauteed vegetables to a separate bowl.
- Add another tbsp of oil to the pan and add in the chopped green onions. Saute for 2 minutes before adding in the marinade. Bring the mixture to a boil before adding in the vegetables and tofu and mixing well to coat.
- Make a slurry of 1 tsp cornstarch and 1 tbsp water and add it to the pan. Cook for an additional 2-3 minutes until everything is glossy and well combined.
- Top with roasted unsalted peanuts, red chili flakes, fresh green onion, and sesame seeds and serve over rice or plain noodles!
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