Firecracker Cauliflower and Tofu
with roasted peppers & jasmine rice
Sweet and sticky, these delicious glazed cauliflower bites earn their name from their dynamite flavour. A bed of jasmine rice underneath sops up all the sweet-chili goodness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Cauliflower, florets
¾ cup
Jasmine Rice
28 g
Peanuts, chopped
(Contains: Peanuts)
4 tbsp
Sweet Chili Sauce
1 tbsp
Seasoned Rice Vinegar
2 unit
Green Onion
160 g
Sweet Bell Pepper
1.5 tsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
⅓ cup
Firecracker Spice Blend
(Contains: Wheat, Sesame)
27.5 g
Mayonnaise
(Contains: Egg, Mustard)
1 unit
Tofu
(Contains: Soy)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. Cut cauliflower into 1 1/2-inch pieces. To a large bowl, add half the mayo (use all for 4 portions) and cauliflower, then massage to coat. (NOTE: Save the large bowl for Step 5. )Add Firecracker Spice Blend. Season with salt, then toss to coat. Using your hands, press Firecracker Spice Blend into cauliflower to adhere.
To a parchment-lined baking sheet, add cauliflower and any loose breading bits. Arrange cauliflower in a single layer. Roast on the lower rack of the oven for 20-22 min, flipping halfway through, until golden. Meanwhile, pat tofu dry with paper towels, then cut into 3/4-inch cubes. Season with salt and pepper. In a large non-stick pan, heat 1 tbsp oil over medium-high heat. When the pan is hot, add tofu. (NOTE: For 4 portions cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden-brown all over.
Meanwhile, to a medium pot, add rice and 1 1/4 cups (2 1/2 cups) water. Season with salt. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered. Fluff rice with a fork.
Meanwhile, cut pepper into 1/2-inch pieces. Thinly slice green onions. To another parchment-lined baking sheet, add peppers and 2 tsp (4 tsp) oil. Season with salt and pepper, then toss to coat. Roast on the upper rack of the oven for 8-10 min, until tender.
In a small microwave-safe bowl, heat 1 tbsp (2 tbsp) butter for 30-45 sec, until melted. Wipe the large bowl (from step 1) clean. In the same bowl, combine sweet chili sauce, soy sauce, vinegar and melted butter. Add roasted cauliflower, then toss to coat.
Divide rice between bowls, then top with tofu, peppers and firecracker cauliflower. Sprinkle green onions, peanuts and any crunchy breading bits left on the baking sheet over top. Drizzle with any remaining glaze. Enjoy!
