Ingredients
- Dufrais white wine vinegar 30ml
- Lee Kum Kee soy sauce 40ml
- Everyday Favourites maple syrup 30ml
- Wing Yip hoisin sauce 100ml
- Blue Dragon sriracha 40ml
- Grated ginger 10g
- Everyday Favourites crushed chillies 5g
- Minced fresh garlic 5g
- Pure olive oil glass (13685) 15ml
- Prep toasted sesame oil 30ml
- Cauliflower - florets 1kg
- Tofoo smoked tofu block 400g
- Everyday Favourites peppercorn 1g
- Everyday Favourites salted peanuts 80g
- Coriander coarsley chopped 15g
- Sliced spring onions 30g
Method
- In a deep bowl whisk together the vinegar, soy, maple syrup, hoi sin, sriracha, ginger, crushed chillies, garlic & olive oil - set to one side
- Heat a large frying pan and add the sesame oil - Add the cauliflower and cook for a couple of minutes until seared then turn and add the sliced tofu and cook for 1 minute.
- Add the sauce and reduce the heat - tossing the cauliflower & tofu to coat.
- Add the sesame seeds and black pepper then remove from the heat once the cauliflower is tender and cooked and the sauce has glazed.
- Serve into a bowl or plate and top with chopped peanuts, coriander and sliced spring onions.
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