Baked Teriyaki Tofu and Cauliflower

Try this Japanese-inspired recipe!

We recommend serving with rice and your choice of vegetables.

Ingredients:

400g block of TOFU, pressed down with a weight (e.g. in a heavy pan) and cut into cubes

1 cauliflower, cut into florets

2 tbsp cornmeal

60ml soy sauce (1/4 cup)

60ml water (1/4 cup)

2 tbsp maple syrup

1 tsp sesame oil

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 ½ tbsp rice vinegar

For serving (optional):

600g cooked rice (3 cups)

1 handful steamed vegetables (per bowl)

4 tsp sesame seeds

Scallions, chopped

Directions:

1. Preheat oven to 180°C.

2. Spread the diced TOFU and cauliflower florets on a large baking sheet or baking dish. Sprinkle with 2 tablespoons of cornstarch, stir, and bake in the oven for 10 minutes.

3. Meanwhile, in a small skillet, combine the soy sauce, water, maple syrup, sesame oil, garlic, ginger, and rice vinegar. Place over medium heat and cook for 10 minutes (until slightly thickened).

4. After 10 minutes, remove the cauliflower and TOFU from the oven and pour the prepared sauce over them. Stir so that all the pieces are coated with the sauce. The sauce should thicken as it mixes with the cornstarch layer (on the TOFU and cauliflower pieces).

5. Return to the oven and bake for another 10 minutes.

6. Serve with rice, raw or steamed vegetables. Sprinkle with sesame seeds and scallions.

Yield: 4 servings

Recipe: forkfulofplants.com