Description
A flavorful and spicy vegan main course featuring crispy roasted tofu and cauliflower tossed in a savory black pepper sauce. Perfectly balanced with aromatic garlic, ginger, and a hint of sweetness, this Asian-inspired dish is ideal served over steamed rice for a wholesome plant-based dinner.
Ingredients
Scale
Tofu and Vegetables
- 1 block (14 ounces) extra-firm tofu, pressed and cubed
- 1 small head cauliflower, cut into bite-sized florets
- 3 tablespoons cornstarch
- 3 tablespoons vegetable oil, divided
Sauce and Aromatics
- 1 small onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons freshly ground black pepper
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 cup water
Garnish
- 2 green onions, chopped
- Cooked rice, for serving
Instructions
- Roast Tofu and Cauliflower: Preheat the oven to 425°F (220°C). Toss cubed tofu and cauliflower florets in 2 tablespoons of vegetable oil and cornstarch until they are evenly coated. Spread the mixture onto a baking sheet in a single layer and roast for 25 to 30 minutes, flipping halfway through, until golden brown and crispy.
- Sauté Aromatics: While roasting, heat the remaining 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the sliced onion and cook for about 3 minutes until softened. Then stir in minced garlic, ginger, and freshly ground black pepper, sautéing for about 1 minute until fragrant.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, hoisin sauce, rice vinegar, brown sugar, and water until well combined.
- Simmer Sauce: Pour the sauce mixture into the skillet with the aromatics and simmer for 2 minutes, allowing it to thicken slightly.
- Toss and Heat Through: Add the roasted tofu and cauliflower to the skillet, tossing to coat everything evenly in the sauce. Cook for another 2 to 3 minutes until heated through and well combined.
- Garnish and Serve: Remove from heat and garnish with chopped green onions. Serve hot over cooked rice for a complete meal.
Notes
- Adjust the amount of black pepper to your preferred spice level for more or less heat.
- For extra crispiness, consider air frying the tofu and cauliflower instead of roasting.
- Pressing the tofu well before cooking helps achieve a firmer texture and better crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-Inspired
