Teriyaki cauliflower and tofu – this sticky, sweet and sour dish is so scrummy and surprisingly healthy as we used no oil! We baked our tofu and cauliflower in a spiced cornflour coating for that extra crispy texture. The maple syrup helps give it the sticky sweetness but we also added a few spoons of sweet and sour sauce for more flavour. Serve with a wedge of lime and have it with rice or noodles.

Yields4 Servings
Total Time1 hr 15 mins

Tofu
 1 block firm tofu
 1 ½ tbsp cornflour
 1 tsp garlic powder
 ¼ tsp black pepper
 ½ tsp salt
Cauliflower
 1 large cauliflower cut into florets
 5 tbsp cornflour
 2 tsp garlic powder
 ½ tsp black pepper
 1 tsp salt
 1 tsp paprika
 ½ tsp chilli flakes
Teriyaki sauce
 5 tbsp maple syrup
 1 inch fresh ginger, minced
 5 garlic cloves, minced
 4 tbsp soy sauce
 ½ cup water
 1 juice of lemon
 2 tbsp cornflour
 4 tbsp water
 8 tsp sweet and sour sauce
Garnishing
 Sesame seeds
 Lime/lemon wedges
 Red chillies

1

Preheat oven to 200C and line a tray with baking sheet or foil.

2

Drain any excess water from tofu by squeezing and patting down with kitchen towel. Then cut into cubes.

3

In a bowl add cornflour and spices and stir together. Add the tofu and coat in the mixture carefully.

4

Transfer the tofu to the lined baking tray and bake in the oven for about 30 minutes. Toss the tofu halfway through.

5

Meanwhile, prepare the cauliflower by adding cornflour and spices to bowl and mix in the cauliflower to coat.

6

Once the tofu is baked, bake the cauliflower for 30 minutes and again, turn them over half way to bake evenly.

7

Cook the rice or rice noodles whilst preparing sauce.

8

To a saucepan or wok, add maple syrup, ginger and garlic and stir. Add soy sauce, water, and lemon juice and mix together until combined. Let this simmer and then add the cornflour with the 4 tbsp of water. Again let this simmer, getting rid of cornflour lumps and let it thicken before adding in the sweet and sour sauce.

9

Add the baked tofu and cauliflower and cover with the sauce from all sides.

10

Garnish with sesame seeds, red chillies and lime wedges.

11

Serve with rice or noodles and enjoy!

Ingredients

Tofu
 1 block firm tofu
 1 ½ tbsp cornflour
 1 tsp garlic powder
 ¼ tsp black pepper
 ½ tsp salt
Cauliflower
 1 large cauliflower cut into florets
 5 tbsp cornflour
 2 tsp garlic powder
 ½ tsp black pepper
 1 tsp salt
 1 tsp paprika
 ½ tsp chilli flakes
Teriyaki sauce
 5 tbsp maple syrup
 1 inch fresh ginger, minced
 5 garlic cloves, minced
 4 tbsp soy sauce
 ½ cup water
 1 juice of lemon
 2 tbsp cornflour
 4 tbsp water
 8 tsp sweet and sour sauce
Garnishing
 Sesame seeds
 Lime/lemon wedges
 Red chillies

Directions

1

Preheat oven to 200C and line a tray with baking sheet or foil.

2

Drain any excess water from tofu by squeezing and patting down with kitchen towel. Then cut into cubes.

3

In a bowl add cornflour and spices and stir together. Add the tofu and coat in the mixture carefully.

4

Transfer the tofu to the lined baking tray and bake in the oven for about 30 minutes. Toss the tofu halfway through.

5

Meanwhile, prepare the cauliflower by adding cornflour and spices to bowl and mix in the cauliflower to coat.

6

Once the tofu is baked, bake the cauliflower for 30 minutes and again, turn them over half way to bake evenly.

7

Cook the rice or rice noodles whilst preparing sauce.

8

To a saucepan or wok, add maple syrup, ginger and garlic and stir. Add soy sauce, water, and lemon juice and mix together until combined. Let this simmer and then add the cornflour with the 4 tbsp of water. Again let this simmer, getting rid of cornflour lumps and let it thicken before adding in the sweet and sour sauce.

9

Add the baked tofu and cauliflower and cover with the sauce from all sides.

10

Garnish with sesame seeds, red chillies and lime wedges.

11

Serve with rice or noodles and enjoy!

Teriyaki Cauliflower and Tofu
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