Cauliflower Or Tofu Version Recipe

Preheat and prepare

Preheat oven to 425°F (220°C) if roasting cauliflower, or prepare a large nonstick skillet if making tofu. Line a baking sheet with parchment if roasting.

If using cauliflower: cut into bite-sized florets and pat dry. If using tofu: press tofu 15–30 minutes to remove excess moisture (wrap in kitchen towel and set a weight on top), then cut into 1-inch cubes and pat dry.

Season the cauliflower florets or tofu cubes lightly with 1 tsp salt and 1/2 tsp black pepper; toss to coat.

In a medium bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup cold water, 1 tbsp soy sauce, 1/2 tsp garlic powder and 1/4 tsp ground ginger until smooth. The batter should be thick but coat the back of a spoon; add up to 1–2 tbsp more water if too thick.

Toss the seasoned cauliflower or tofu gently in the batter until each piece is evenly coated. Shake off excess and place on a rack set over a baking sheet (or directly onto the prepared baking sheet if no rack).

Roast

For cauliflower: drizzle 1 tbs vegetable oil over coated florets or brush lightly. Roast in the preheated 425°F (220°C) oven for 20–25 minutes, flipping halfway, until edges are browned and batter is set and crisp.

Pan-fry

For tofu: heat 2 tbs vegetable oil in a large nonstick skillet over medium-high heat. Add battered tofu cubes in a single layer (work in batches to avoid crowding). Cook 3–4 minutes per side until golden brown and crisp on all sides, transferring cooked pieces to a paper towel-lined plate.

While cauliflower roasts or tofu cooks, combine 1/2 cup ketchup, 2 tbsp rice vinegar, 2 tbsp brown sugar, 2 tbsp soy sauce, 1 tbsp chili garlic sauce and 1/2 tsp sesame oil in a small bowl. Taste and adjust heat or sweetness to preference.

In a small cup mix 1 tsp cornstarch with 1 tbsp water to make a slurry.

Heat a small saucepan or the skillet used for tofu over medium heat. Add 1 tsp vegetable oil and sauté minced garlic (3 cloves) for 30 seconds until fragrant but not browned. Pour in the prepared sauce and bring to a simmer. Stir in the cornstarch slurry and simmer 1–2 minutes until sauce thickens to a glossy, coat-able consistency. Remove from heat.

If using roasted cauliflower: transfer the hot roasted florets to a large bowl. If using tofu: transfer the hot fried tofu to the large bowl.

Pour the hot sauce over the cauliflower or tofu and toss gently but thoroughly to coat every piece. Taste and adjust seasoning—add a pinch more salt, a squeeze of lime, or extra chili sauce if desired.

Transfer to a serving platter. Garnish with sliced green onion (use white parts for cooking if doing earlier; green parts for garnish), toasted sesame seeds, and lime wedges on the side.