KUNG PAO TOFU WITH CAULIFLOWER
I'm excited to share this delicious and healthy recipe with you! My wife made this recently and it was the best use of these ingredients in a stir fry I've had in awhile.
First off, let's talk about the benefits of incorporating tofu and cauliflower into your diet. Tofu is a great source of plant-based protein, making it a great option for vegetarians and vegans looking to boost their protein intake. It's also low in calories and high in nutrients like iron, calcium, and B vitamins.
Cauliflower, on the other hand, is a low-calorie, high-fiber vegetable that's packed with vitamins and minerals. It's a great source of vitamin C, potassium, and folate, making it a nutritious addition to any meal.
Now, onto the recipe!
1 block firm tofu, drained and pressed 1 small head of cauliflower, cut into florets 2 tablespoons olive oil 2 cloves garlic, minced 1 inch piece of ginger, minced 1 red bell pepper, diced 1/2 cup peanuts or cashews 2 tablespoons hoisin sauce 2 tablespoons soy sauce
3 tablespoons of sambal oelek
3 tablespoons of tomato paste 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 teaspoon cornstarch
1 cup of rice (cooked separately)
1 pinch of cilantro (garnish)
2 stalks green onion (garnish) 1 teaspoon chili flakes (optional)
1 lime (optional)
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
Cut the tofu into 1-inch cubes and place them on the prepared baking sheet. Roast the tofu in the oven for 20-25 minutes, or until it is crispy and browned on the outside.
While the tofu is roasting, heat a large pan or wok over medium heat. Add the olive oil, garlic, and ginger and sauté for 1-2 minutes, or until fragrant.
Add the bell pepper and cauliflower florets to the pan and stir-fry for 5-7 minutes, or until the vegetables are tender.
In a small bowl, mix together the hoisin sauce, soy sauce, rice vinegar, sesame oil, cornstarch, sambal oelek, tomato paste and chili flakes (if using).
Once the tofu is finished roasting, add it to the pan with the vegetables. Pour the sauce over the top and stir to coat everything evenly.
Stir in the peanuts or cashews and cook for an additional 2-3 minutes, or until the sauce has thickened and the tofu is heated through.
Serve the Kung Pao Tofu and Cauliflower over a bed of rice or noodles with a slice of lime to cut the heat and enjoy!
I hope you enjoy this recipe for Kung Pao Tofu with Cauliflower. As a personal trainer, I highly recommend incorporating more plant-based proteins like tofu into your diet, as they are a great way to boost your nutrition while keeping your meals low in calories.
And don't forget to include plenty of vegetables like cauliflower, too - they are an essential part of any healthy diet. Happy cooking!