Hot damn, I love cauliflower. It’s a good thing that cauliflower is cheap because I go through it like crazy. If 2015 was the year of kale, 2018 is all about the old time favorite…cauliflower. Once old and forgotten, this giant flower has become cool again. Cauliflower doesn’t need much to be delicious on its own. Cauliflower can get along very well with meat. But it can also put meat straight out of a job. After all, the cauliflower is a magic vegetable.

It’s Monday night, school night…I needed a quick, simple and flavorful dish and I turned to my old time favorite, Schezwan Tofu and Cauliflower dish.

Schezwan Tofu and Cauliflower is one quick Chinese vegetarian main dish recipe, which is a combination of sweet, savory and spicy flavors.

A happy and fulfilling meal filled with flavorful bites is what you can expect from this dish. You can serve it with noodles or rice. My choice tonight was Kiki’s favorite, Jasmine rice. The girl can’t get enough of it.

Easy to prepare, fast and simple, Schezwan Tofu and Cauliflower packs a punch in terms of flavor and healthy eating. Go ahead, add it to your meal planning rotation. And if you’re not sure if your kid will like tofu, I promise you with this recipe they won’t even know. Make sure you buy the extra firm tofu, it will be much easier to prepare.

Ingredients

• 12 ounces extra-firm tofu, drained and cut into 3/4-in. cubes
• 3 tablespoons cornstarch, divided
• 2 tablespoons canola oil
• 1 cup unsalted vegetable stock, divided
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon sherry vinegar
• 1 1/2 teaspoons hoisin sauce
• 3 cups cauliflower florets
• 2 cups thinly diagonally sliced celery
• 6 garlic cloves, thinly sliced
• 1 1/2 tablespoons unsalted ketchup
• 1/2 teaspoon crushed red pepper
• 1/2 cup thinly sliced green onions

 Directions

1. Pat tofu dry with paper towels. Place 7 teaspoons cornstarch in a large bowl. Add tofu; toss to coat. Remove tofu from bowl. Heat oil in a large nonstick skillet over medium-high. Add tofu; cook 6 minutes or until golden and crisp, stirring occasionally. Remove tofu to a plate with a slotted spoon.
2. Combine remaining 2 teaspoons cornstarch and 1/4 cup stock in a bowl, stirring with a whisk until smooth. Stir in remaining 3/4 cup stock, soy sauce, vinegar, and hoisin.
3. Add cauliflower to remaining oil in pan; cook 3 minutes or until lightly browned, stirring occasionally. Add celery and garlic; sauté 2 minutes. Add ketchup and pepper; cook 1 minute, stirring to coat. Add stock mixture to pan; bring to a boil. Cook 2 minutes or until liquid is slightly thickened. Add cooked tofu; toss. Top with green onions.