Wonderfully aromatic, Asian-inspired dish with crispy tofu that is baked in the oven rather than deep-fried. Combined with a fine Asian sauce with creamy cashew butter.
Remove the tofu from the package, wrap in kitchen roll or a clean cotton cloth and press dry. This is best done with a heavy pan or other heavy object placed on top of the wrapped tofu. Let stand for 15 minutes.
Preheat the oven to 200 degrees and line a baking tray with baking paper.
Unwrap the tofu, cut into pieces, spread on the baking sheet and bake for 25 minutes.
In the meantime for the sauce put all the ingredients in a bowl and whisk well.
15 ml Sesame oil, 40 g Cashew butter or cashew puree, 60 ml Tamari or another gluten-free soy sauce, 60 ml maple syrup, 1-2 Birds Eye Chili, 2 tbspn Cornstarch
Remove tofu from oven after baking time and let cool briefly. Then add to the sauce and mix well once so that all the cubes are well covered with sauce. Marinate briefly and set aside.
400 g Tofu nature
For the cauliflower, heat a large pan of water, add cauliflower and blanch for 6 minutes. Set aside and keep warm (e.g. in a warming drawer).
1 Head cauliflower, 45 ml Water
Heat another pan, add sesame oil, red bell pepper, bok choy and a small sip of water. Cover and steam over medium heat for 10 minutes, until vegetables are firm to the bite. Add marinated tofu, turn heat up a bit and sauté for another 10 minutes until everything is already cooked but still crispy and firm to the bite.
15 ml Sesame oil or coconut oil, ½ Confederation Bok choy, 120 g red bell bell pepper, 2 Piece Garlic cloves
Arrange cauliflower rice on a large serving plate, pour the hot tofu vegetables Stir-Fry on top, garnish and enjoy!