Description
A delicious and nutritious dish featuring crispy baked tofu and cauliflower coated in homemade teriyaki sauce.
Ingredients
Scale
- 1 400g block of tofu (pressed and cubed)
- 1 head of cauliflower (chopped into florets)
- 2 tbsp cornflour
- 60 ml soy sauce (¼ cup)
- 60 ml water (¼ cup)
- 2 tbsp maple syrup
- 1 tsp sesame oil
- 2 cloves garlic (minced)
- 1 tsp fresh grated ginger
- 1.5 tbsp rice vinegar
- 600 g cooked rice (3 cups)
- 1 handful steamed raw veggies (per bowl)
- 4 tsp sesame seeds
- 1 bunch sliced green onions
Instructions
- Preheat the oven to 180°/fan 160°.
- Prepare the tofu and cauliflower: Lay out the cubed tofu and cauliflower florets on a large baking sheet. Sprinkle with cornflour, mix it around, and bake in the oven for 10 minutes.
- Make the sauce: Meanwhile, mix the soy sauce, water, maple syrup, sesame oil, garlic, ginger, and rice vinegar in a small pan over medium heat. Let it simmer for 10 minutes until it thickens slightly.
- Combine and bake: After 10 minutes, take the cauliflower and tofu out of the oven and pour the sauce over them. Mix well until everything is coated. Return to the oven and bake for another 10 minutes.
- Serve: Enjoy the baked tofu and cauliflower with cooked rice, adding steamed or raw veggies, and a sprinkling of sesame seeds and green onions on top.
Notes
Best enjoyed fresh for optimal crispness. Can be reheated gently in the oven but may lose some texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg