Recipes
Date posted: 12/09/2019
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.