Looking for a delightful vegetarian dish that’s packed with flavor and a touch of spice? Look no further than this delicious recipe for Kung Pao Cauliflower and Tofu. Inspired by classic Chinese cuisine, this dish combines crispy cauliflower and tofu with a rich, savory sauce for a satisfying meal that’s sure to warm you up.
**Ingredients:**
– 1 head cauliflower, cut into florets
– 1 block extra-firm tofu, pressed and cubed
– 1 red bell pepper, sliced
– 1/2 cup roasted peanuts
– 3 cloves garlic, minced
– 2 tablespoons vegetable oil
– 3 tablespoons soy sauce
– 2 tablespoons hoisin sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1 teaspoon cornstarch
– 1 teaspoon sugar
– 1/2 teaspoon red pepper flakes
– Salt and pepper, to taste
– Green onions, for garnish
– Cooked rice, for serving
**Instructions:**
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the cauliflower florets with 1 tablespoon of vegetable oil, salt, and pepper. Toss to coat evenly, then spread out on the prepared baking sheet. Roast in the oven for 25-30 minutes, or until the cauliflower is golden brown and crispy.
3. While the cauliflower is roasting, prepare the tofu by heating 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the cubed tofu and cook until golden and crispy on all sides, about 10-12 minutes. Remove the tofu from the skillet and set aside.
4. In the same skillet, add the sliced red bell pepper and minced garlic. Cook for 2-3 minutes, until the pepper is slightly softened and the garlic is fragrant.
5. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, sugar, and red pepper flakes. Pour the sauce over the bell pepper and garlic in the skillet.
6. Add the roasted cauliflower and tofu back to the skillet, along with the roasted peanuts. Stir everything together until well coated with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. Serve the Kung Pao Cauliflower and Tofu hot over cooked rice, garnished with sliced green onions for a pop of freshness.
This Kung Pao Cauliflower and Tofu recipe is a perfect balance of textures and flavors, creating a delicious and satisfying meal that’s both nutritious and comforting. Try it out for dinner tonight and impress your family and friends with this vegetarian twist on a classic Chinese dish. Enjoy the crunchy cauliflower, crispy tofu, and the rich, savory sauce that ties it all together beautifully.
