Kung Pao Tofu with Roasted Cauliflower

Ingredients

extra firm tofu pressed, chopped into 1-inch cubes

24 oz

cauliflower cut into florets

1 1/2 medium head

avocado oil

4 1/2 tbsp

sea salt

3/8 tsp

garlic minced

6 cloves

ginger minced

1 1/2 tbsp

green onions chopped, white and green parts separated

3/4 cup

crushed red pepper

3/8 tsp

peanuts salted, chopped

4 1/2 tbsp

cilantro fresh, chopped

3/8 cup

tamari

4 1/2 tbsp

rice vinegar

4 1/2 tbsp

tomato paste

4 1/2 tbsp

sambal oelek

4 1/2 tbsp

hoisin sauce

2 1/4 tbsp

sesame oil toasted

1 1/2 tsp

cooked rice

for serving

sriracha

for serving

Method

1. 01Preheat oven to 400°F. Press tofu to remove excess liquid.20 min
2. 02Toss cauliflower florets with 2 tbsp avocado oil and salt. Spread on a rimmed baking sheet and roast for 30 minutes until golden brown.30 min
3. 03Whisk tamari, rice vinegar, tomato paste, sambal oelek, hoisin, and sesame oil for the sauce.
4. 04Add pressed tofu cubes to sauce and marinate.
5. 05Heat remaining 1 tbsp avocado oil in a large skillet over medium-high heat. Add garlic, ginger, white parts of green onions, and crushed red pepper. Sauté until fragrant, about 1 minute.
6. 06Add marinated tofu with sauce to the skillet and cook 2-3 minutes until warm throughout.
7. 07Add roasted cauliflower and peanuts to the pan. Toss until well coated.
8. 08Remove from heat. Serve over rice and top with cilantro, remaining green onions, and sriracha if desired.