Date posted: 12/09/2019

Tofu & cauliflower kung pao

  • Serves 10
Votes: 1 Average: 5


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


  1. In a deep bowl whisk together the vinegar, soy, maple syrup, hoi sin, sriracha, ginger, crushed chillies, garlic & olive oil - set to one side
  2. 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.
  3. Add the sauce and reduce the heat - tossing the cauliflower & tofu to coat.
  4. Add the sesame seeds and black pepper then remove from the heat once the cauliflower is tender and cooked and the sauce has glazed.
  5. Serve into a bowl or plate and top with chopped peanuts, coriander and sliced spring onions.
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