Holiday Tsofu (General Tso's tofu with cauliflower)
Holiday Tsofu is my variation on General Tso's tofu, using cauliflower and red peppers, It's a tasty and festive dish for the holidays that you can serve as an appetizer or main dish with your favorite rice.
Ingredients
- 16 oz firm Tofu (450g)
- ⅓ cup cornmeal (50g)
- 2 Tbsp rice flour or other gluten-free flour
- ⅛ tbsp black pepper or pepper mix
- ¼ tbsp chili powder or cayenne (optional)
- 2 cups cauliflower florets (200g)
- 1 small red bell pepper or ½ large
- 1 small or ½ large shallot (or your choice of onion)
Dressing
- ¼ cup low-salt soy sauce (60ml)
- ¼ cup rice vinegar (in case your seasoned vinegar has sugar in it, cut back on your sweetener to balance it out) (60ml)
- 2 Tbsp maple or date syrup
- Toasted sesame seeds for garnish (I like to grind them)
- Chopped cilantro or parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). I’m going out this weekend to buy an air fryer, which would be great with this recipe.
- Drain and press out excess water from the tofu. Then break it up into bite-sized pieces.
- Mix up the dry coating ingredients in a shallow bowl, Roll the tofu chunks in the coating and place in a baking pan lined with parchment paper.* Bake for a half hour, or until the chunks are golden brown.
- When the tofu is done, prepare the vegetables. Sauté the cauliflower in a pan with a little bit of water. Add the chopped onion and chopped red pepper. Add the sauce and mix it all up, and sauté for 2-3 more minutes. Then mix in the tofu chunks until everything is well blended.
- Top with toasted sesame seeds and serve with your favorite rice - I prefer white jasmine or basmati, as my body does not digest brown rice well.
Notes
Susanne told me this General Tso's tofu works great in her air fryer, and I’m excited to try it out for myself. But baking is fine. I’ve tried an oil spray or drizzling a tiny bit, but I’ll tell you, I feel so much better when I skip the oil completely.