Honey Sriracha Cauliflower Tofu Recipe

Honey Sriracha Tofu & Cauliflower

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 3 servings

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Ingredients

    14 ounces of firm tofu, drained, patted dry, and chopped into bite-sized pieces

    2 tablespoons soy sauce, divided

    4 tablespoons sesame oil, divided

    1 head of cauliflower, cut into florets

    1-2 tablespoons Sriracha (depending on spice-level desired)

    1 tablespoon honey

    1 clove garlic, diced

    1 tablespoon fresh grated ginger

    Zest and juice of 1 orange (can also substitute lemon or lime)

    2 teaspoons corn starch

    2 tablespoons scallions, chopped

    1 cup brown rice, prepared

    1 tablespoon sesame seeds

Nutrition Facts

Calories

702 cals

Fat

34 g

Saturated Fat

5 g

Polyunsaturated Fat

15 g

Monounsaturated Fat

11 g

Carbohydrates

78 g

Sugar

13 g

Fiber

10 g

Protein

31 g

Sodium

663 mg

Directions

  1. Pre-heat oven to 400F
  2. Add chopped and drained tofu to a medium bowl and add 1 tablespoon of soy sauce and 2 tablespoons of sesame oil to marinate for 30 minutes.
  3. Once the tofu is marinated, add the cauliflower florets and the remaining 2 tablespoons of sesame oil, mix to combine
  4. On a parchment or foil lined baking sheet, spread the tofu and cauliflower out evenly. Roast in a pre-heated oven for 20 to 30 minutes, until desired crispiness is achieved.
  5. While the tofu and cauliflower roast, make the sauce: add remaining 1 tablespoon of soy sauce, sriracha, honey, garlic, ginger, orange zest, orange juice to a pan or skillet on medium heat. Stir to combine, then whisk in the corn starch to thicken the sauce.
  6. Once the tofu and cauliflower are removed from the oven, add to the sauce. Mix gently to combine. Toss with chopped scallions.
  7. Serve over brown rice. Top with sesame seeds.

Chef Tips

Firm tofu is full of water. It’s very important to drain it well before making any dish where you want it to brown.  Here’s how: Line a tray or board with a couple of layers of paper towel. Put a chopstick or butter knife under one end of the tray so that it tilts slightly. This will allow the water in the tofu to drain away. Lay the block of tofu on the tray and cover it with more paper towels. Place a cutting board on top of the tofu, and then a weight. I usually use a heavy skillet. Leave for about 1 hour. This will gently press out most of the excess water.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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