- 12 oz. extra-firm tofu, drained and cut into ¾-in. cubes
- 3 Tbsp. cornstarch, divided
- 2 Tbsp. canola oil
- 1 cup unsalted vegetable stock, divided
- 3 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. sherry vinegar
- 1 ½ tsp. hoisin sauce (you could use store-bought but you can find the recipe for the one we used here)
- 3 cups cauliflower florets
- 2 cups thinly diagonally sliced celery
- 6 garlic cloves, thinly sliced
- 1 ½ Tbsp. unsalted ketchup
- ½ tsp. crushed red pepper
- ½ cup thinly sliced green onions
- Orange-Scallion Brown Rice
- 2 (8.8-oz.) packages brown rice (such as Uncle Ben’s) (we did use Uncle Ben’s)
- 1 Tbsp. toasted sesame oil
- ½ cup chopped green onions
- 1 tsp. grated orange rind
- ¼ tsp. kosher salt
- ¼ tsp. black pepper (we used freshly ground black pepper)
- Start by making the orange-scallion brown rice. Cook the brown rice based off the microwave directions that you’ll find on the packages. Take a large skillet out and pour the toasted sesame oil in, setting the heat to medium-high. Once the oil’s hot, add in the chopped green onions, cooking them for 2 minutes, stirring constantly. Mix in the orange rind, kosher salt and black pepper, continuing to stir for 1 minute. Now add in the rice, mixing everything together. Continue to stir for another 3 minutes or until heated through. Take the skillet off the heat and leave it off to the side until the Szechuan tofu with cauliflower is done cooking.
- Using paper towels, pat the tofu until dry (we pressed our tofu to get the water drained). Take a large bowl and add 7 teaspoons of the cornstarch to it. Place the dry tofu in the cornstarch, tossing to coat. Pour the canola oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add the tofu to the skillet, cooking it for 6 minutes or until the tofu looks golden and crispy, stirring the tofu around occasionally during that time. Using a slotted spoon (we just used a spatula), take the tofu out of the skillet and place it on a plate for the time being.
- Take a mixing bowl with at least a 2-cup capacity out and mix the remaining cornstarch together with ¼ cup of vegetable stock together in it, stirring until smooth. Now mix in the remaining stock as well as the soy sauce, vinegar and hoisin.
- Toss the cauliflower into the skillet, cooking for 3 minutes or until it looks lightly browned, stirring it around now and then. Add in the celery and garlic*, stirring constantly for 2 minutes. Add in the ketchup and pepper now, cooking for an additional minute, stirring to coat. Pour the stock mixture into the skillet, bringing it to a boil. Cook for 2 minutes or until the liquid looks like it’s thickened a little. Add the tofu back into the skillet, tossing to coat. Top with green onions and it’s ready to serve with the rice.
*We didn’t add the garlic in until the celery had already been cooking for a minute.
The flavor of the tofu with cauliflower works well with the orange-scallion brown rice, they compliment each other. This was a flavorful dish but it wasn’t spicy to us so we sprinkled more crushed red pepper onto our own individual portions. The tofu actually had texture and crunch on the outer part of it after it was initially cooked but once it got mixed in with the sauce, the crispiness went away. When we fix this again, we’re not going to toss it back in at the end. We’ll just add it onto our individual servings.
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Uncle Ben’s or Cooking Light.
Take care everybody !