Kung Pao Cauliflower w Tamari Tofu

This is one of those meals that I swear you could order in a restaurant ❤ The spices and sauce were such a great combination, and serving this meal with rice was definitely the right choice. I also added spinach, peppers, and onions to really round out the meal . . . and you can’t beat cauliflower/tofu together ! This was a perfect weeknight meal for us

kung-pao-cauliflower-w-tamari-tofu-tamari-tofu

Tamari Tofu 

-Cut tofu into bite size pieces & gently add cubes into a baking dish. Cover the tofu with tamari (I don’t have the exact measurements but it was probably 1/2 C – 1 C), cover dish & marinade for 15 minutes

-Preheat oven to 375 °F . Remove cover & bake for 20 minutes. Flip tofu & bake until it turns golden brown, about 20 minutes more. Remove from oven & set aside until ready to use

kung-pao-cauliflower-w-tamari-tofu-ingredients

Ingredients – Kung Pao Cauliflower

-1 medium head cauliflower, cut into small florets

-1 onion, chopped

-2 bell peppers, chopped

-3 Tablespoons roasted peanuts

-6 dried red chili peppers – I omitted but feel free to use! –

-1/2 teaspoon sichuan peppercorns – Also omitted, but use it if you like spice –

-1 green onion, finely sliced

-1 Tablespoon olive oil

kung-pao-cauliflower-w-tamari-tofu-sauce-ingredients

Ingredients – Kung Pao Cauliflower Sauce

-3 Tablespoons tamari

-2 Tablespoons shaoxing cooking wine – I usually just buy a white wine that I will also drink 😉 –

-2 teaspoons sugar

-1 teaspoon vinegar

-4 Tablespoons water

-2 teaspoons cornstarch

Directions

-Add oil to wok or large pan over medium – high heat. Once oil is heated, add the cauliflower, bell peppers, onion, peppercorn, & dried peppers. Stir & cook until cauliflower & bell peppers are tender. If pan gets too dry while cooking, add a few Tablespoons of water. Once cauliflower & bell peppers are cooked, set aside

-In a small saucepan, add all of the sauce ingredients except corn starch & water. Bring to a low simmer & stir to mix. In a small bowl, add cornstarch & water & dissolve cornstarch completely in the water

-Pour into the sauce mixture & stir constantly (otherwise the cornstarch will cook in clumps), until it comes to a simmer again. Continue to stir until sauce is thickened, about 2 minutes. Keep in mind that the sauce will thicken more once removed from the heat

-Scrape sauce into the pan with cauliflower. Add in peanuts. Stir fry for a few minutes over medium heat until everything is evenly coated with sauce. Serve while warm & garnish with fresh chopped green onion

kung-pao-cauliflower-w-tamari-tofu-insta

XOXO

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