Recipe from Caroline Chambers.
Ingredients:
- 1 block (14-oz.) extra-firm tofu, drained, pressed, and cubed
- 1 large head of cauliflower, 1/2-inch sliced and cut into bite-sized pieces
- 2 TBSP olive oil
- 1 TBSP cornstarch
- Kosher salt
Peanut Sauce:
- 1 TBSP white (or yellow) miso paste
- 1 TBSP hot water (as hot as your tap will go)
- 1/4 c. creamy peanut butter
- 3 TBSP low-sodium soy sauce
- 1 TBSP maple syrup
- 1 TBSP sriracha
- 1 lime, half juiced, half cut into wedges
- Handful of fresh cilantro, roughly chopped, plus more for garnish
- Sesame seeds, for garnish
Directions:
- Prepare Tofu: Drain 1 block of extra-firm tofu then place it between clean paper towels or dish towels and set your heaviest skillet or pot on top to weigh it down and press the moisture out. Leave it sitting there for 20 minutes.
- Preheat Oven: Meanwhile, position an oven rack in the center of the oven and preheat it to 425°F. Line a large rimmed sheet pan with parchment paper. Set aside.
- Prep Cauliflower: Trim the leaves and thick stem off of a head of cauliflower. Set the cauliflower on it’s stem, then cut the head into 1/2-inch-thick planks, cutting from top to bottom. Cut apart the individual florets so that you have nice bite-sized pieces. I like doing this on a small cutting board on top of my sheet pan so that I can slide it right off onto the sheet pan.
- Add Oil to Cauliflower: On the sheet pan, toss the prepped cauliflower with 2 TBSP olive oil, then spread the pieces out evenly over about 3/4 of the pan.
- Cut Tofu: Cut the pressed tofu block up into 1/2-inch cubes. To do this, cut it horizontally into 3 wide planks. Keep them stacked and cut it into 3 even columns. Again, keep them stacked, and now cut into 5 or 6 rows. Voila, you have cubes!
- Add Tofu to Sheet Pan: Place the tofu on the empty area of the sheet pan and sprinkle it with 1 TBSP cornstarch. Carefully toss to coat the tofu cubes in cornstarch (it doesn’t have to be perfect) and lay the cubes out flat in a single layer. Sprinkle a big pinch of kosher salt over everything.
- Roast Cauliflower and Tofu: Roast for 25 minutes on the center rack. Stir, then roast for 15 more minutes or until the cauliflower and tofu are very golden-brown all over. Your tofu might be finished before your cauliflower! Keep an eye on it — we don’t want the tofu to get too crispy.
- Make Peanut Sauce: Meanwhile, in a large mixing bowl, whisk together 1 tablespoon white (or yellow) miso paste and 1 TBSP hot water (as hot as your tap will go). Add the remaining ingredients (1/4 c. creamy peanut butter, 3 TBSP low-sodium soy sauce,1 TBSP maple syrup, 1 TBSP sriracha, and the juice of 1/2 lime) and whisk to combine. Add a tiny bit of warm water if needed to thin it out to be a thick but drizzle-able consistency. This recipe is very, very saucy. If you like lighter sauce, transfer half of the sauce from the bowl to a container now.
- Cilantro and Lime: Roughly chop a handful of cilantro. Cut the second half of the lime into wedges.
- Add Cauliflower, Tofu, and Cilantro: Transfer the roasted cauliflower, tofu, and chopped cilantro to the bowl of sauce. Toss to coat.
- Serve: Serve by itself or over a cooked grain or some greens. Also delicious in a lettuce wrap! Garnish with more chopped cilantro, sesame seeds, and a lime wedge.
Crispy Tofu and Cauliflower with Peanut Sauce
Ingredients
1 block (14-oz.) extra-firm tofu, drained, pressed, and cubed
1 large head of cauliflower, 1/2-inch sliced and cut into bite-sized pieces
2 TBSP olive oil
1 TBSP cornstarch
Kosher salt
- Peanut Sauce:
1 TBSP white (or yellow) miso paste
1 TBSP hot water (as hot as your tap will go)
1/4 c. creamy peanut butter
3 TBSP low-sodium soy sauce
1 TBSP maple syrup
1 TBSP sriracha
1 lime, half juiced, half cut into wedges
Handful of fresh cilantro, roughly chopped, plus more for garnish
Sesame seeds, for garnish
Directions
- Prepare Tofu: Drain 1 block of extra-firm tofu then place it between clean paper towels or dish towels and set your heaviest skillet or pot on top to weigh it down and press the moisture out. Leave it sitting there for 20 minutes.
- Preheat Oven: Meanwhile, position an oven rack in the center of the oven and preheat it to 425°F. Line a large rimmed sheet pan with parchment paper. Set aside.
- Prep Cauliflower: Trim the leaves and thick stem off of a head of cauliflower. Set the cauliflower on it’s stem, then cut the head into 1/2-inch-thick planks, cutting from top to bottom. Cut apart the individual florets so that you have nice bite-sized pieces. I like doing this on a small cutting board on top of my sheet pan so that I can slide it right off onto the sheet pan.
- Add Oil to Cauliflower: On the sheet pan, toss the prepped cauliflower with 2 TBSP olive oil, then spread the pieces out evenly over about 3/4 of the pan.
- Cut Tofu: Cut the pressed tofu block up into 1/2-inch cubes. To do this, cut it horizontally into 3 wide planks. Keep them stacked and cut it into 3 even columns. Again, keep them stacked, and now cut into 5 or 6 rows. Voila, you have cubes!
- Add Tofu to Sheet Pan: Place the tofu on the empty area of the sheet pan and sprinkle it with 1 TBSP cornstarch. Carefully toss to coat the tofu cubes in cornstarch (it doesn’t have to be perfect) and lay the cubes out flat in a single layer. Sprinkle a big pinch of kosher salt over everything.
- Roast Cauliflower and Tofu: Roast for 25 minutes on the center rack. Stir, then roast for 15 more minutes or until the cauliflower and tofu are very golden-brown all over. Your tofu might be finished before your cauliflower! Keep an eye on it — we don’t want the tofu to get too crispy.
- Make Peanut Sauce: Meanwhile, in a large mixing bowl, whisk together 1 tablespoon white (or yellow) miso paste and 1 TBSP hot water (as hot as your tap will go). Add the remaining ingredients (1/4 c. creamy peanut butter, 3 TBSP low-sodium soy sauce,1 TBSP maple syrup, 1 TBSP sriracha, and the juice of 1/2 lime) and whisk to combine. Add a tiny bit of warm water if needed to thin it out to be a thick but drizzle-able consistency. This recipe is very, very saucy. If you like lighter sauce, transfer half of the sauce from the bowl to a container now.
- Cilantro and Lime: Roughly chop a handful of cilantro. Cut the second half of the lime into wedges.
- Add Cauliflower, Tofu, and Cilantro: Transfer the roasted cauliflower, tofu, and chopped cilantro to the bowl of sauce. Toss to coat.
- Serve: Serve by itself or over a cooked grain or some greens. Also delicious in a lettuce wrap! Garnish with more chopped cilantro, sesame seeds, and a lime wedge.