Sticky Cashew Cauliflower

How tasty is this? Well when your kid who absolutely ABHORS cauliflower (and pretty much every other vegetable) asks for MORE  cauliflower (?!!#), you know it’s not just good, it’s frickin fantastic! And it really, really is. It’s so good that I betcha eat a bowl before you even serve the rest of the family;)  The sauce is to die for and the crunchy cashews, roasted cauliflower, chewy, baked tofu and popping peas combine to make the perfect stir fry.For the tofu: You can make this in advance. There’s no need to cook it at the last minute. Preheat your oven to 325 F (160 C). Press the tofu using a tofu press (I use this one) or by placing something heavy on top wrapped in a towel for about 15 minutes.Cut the tofu into 1/2 inch squares and place into a bowl. Add the 2 tbsp of soy sauce and toss to coat evenly.Spread onto a pan and cook for about 40 minutes turning once at the halfway mark. Remove from the oven and set aside.

For the cauliflower: Turn your oven up to 450 F (230 C). Lightly oil a pan and spread out your cauliflower florets evenly. Bake for about 15 minutes until cauliflower edges begin to brown. Remove from the oven.

For the Sauce: Add the soy sauce, maple syrup, rice vinegar, pressed garlic, sesame oil, grated ginger and water to a saucepan. Heat to boiling while frequently whisking. Meanwhile mix your cornstarch and 3 tbsp cold water in a small dish. When your sauce comes to a boil, add your cornstarch mix and reduce heat to medium until sauce has thickened. Remove from heat.

Heat a large skillet over medium heat and add your cashews. Toast while stirring frequently for about 2-3 minutes until they start to lightly brown. Add your sauce, cauliflower and baked tofu to the skillet with the cashews. Add your peas and stir to combine.
Serve over rice or quinoa with sesame seeds, chopped scallions or red pepper flakes (optional) to garnish.

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5.0 from 1 reviews

Sticky Cashew Cauliflower

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Website: WhatTheHeckDoIEatNow.com

Serves: 4

Ingredients

• The baked tofu:
• 1 block of tofu
• 2 tbsp soy sauce
• The Sauce:
• ⅔ cups soy sauce
• ½ cup maple syrup
• ¼ cup rice vinegar
• 6 cloves of garlic, pressed
• 1 tbsp toasted sesame oil
• 1 tbsp grated fresh ginger
• 1 cup water
• 3 tbsp cornstarch mixed with 3 tbsp cold water
• The Rest:
• 1 head of cauliflower, cut into bite sized florets
• ¾ cup cashews
• ¾ cups frozen peas
• Cooked rice or quinoa
• Optional:
• sesame seeds
• scallions
• red pepper flakes

Instructions

1. For the tofu:
2. (You can make this in advance. There's no need to cook it at the last minute.)
3. Preheat your oven to 325 F (160 C).
4. Press the tofu using a tofu press or by placing something heavy on top for about 15 minutes.
5. Cut the tofu into ½ inch squares and place into a bowl.
6. Add the 2 tbsp of soy sauce and toss to coat evenly.
7. Spread onto a pan and cook for about 40 minutes turning once at the halfway mark.
8. Remove from the oven and set aside.
9. For the cauliflower:
10. Turn your oven up to 450 F (230 C).
11. Lightly oil a pan and spread out your cauliflower florets evenly.
12. Bake for about 15 minutes until cauliflower edges begin to brown.
13. Remove from the oven.
14. For the Sauce:
15. Add the soy sauce, maple syrup, rice vinegar, pressed garlic, sesame oil, grated ginger and water to a saucepan. Heat to boiling while frequently whisking.
16. Meanwhile mix your cornstarch and 3 tbsp cold water in a small dish.
17. When your sauce comes to a boil, add your cornstarch mix and reduce heat to medium until sauce has thickened. Remove from heat.
18. Heat a large skillet over medium heat and add your cashews. Toast while stirring frequently for about 2-3 minutes until they start to brown.
19. Add your sauce, cauliflower and baked tofu to the skillet with the cashews. Add your peas and stir to combine.
20. Serve over rice or quinoa with sesame seeds, chopped scallions or red pepper flakes (optional) to garnish.

3.5.3226