Kung Pao Cauliflower + Tofu
Servings: 6
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!