I was inspired after reading some recipes for Kung Pao, but, not being a fan of szechuan pepper, I decided to have a go at making my own marinade. Roasting the cauliflower first gives it added crunch while roasting the tofu helps it lose moisture so it soaks up the flavours of the sauce.
I served this with mange tout, cavalo nero, beansprouts and medium noodles stir fried with garlic, chili, ginger, lime juice and vegetarian oyster sauce.
This should serve four people with enough noodles.
1 small cauliflower – leaves removed
1 x 200-250g block of firm or extra firm tofu – drained if it is in water
3 tablespoons cornflour
2 tablespoons sesame oil
4 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 tablespoons gochujang Korean chili paste
1 teaspoon sesame oil
a little ground ginger
1 tablespoon rice wine vinegar
1 teaspoon brown sugar
1 tablespoon rapeseed oil
Divide the cauliflower into small florets. Roughly chop the tofu into similar sized pieces to the cauliflower and put them both in a bowl. Add the cornflour and sesame oil and toss the cauliflower and tofu until coated. Lay onto a baking sheet and bake at 200C for 25 minutes.
While the oven is doing its thing, prepare the marinade by mixing the light and dark soy sauces, gochujang, the remaining sesame oil, rice wine vinegar, ground ginger and sugar until smooth.
Remove the roasted cauliflower and tofu from the oven, allow to cool and little, then add to the bowl of marinade and mix well until everything is well coated. Leave to stand for 15-30 minutes to take on the flavour of the marinade.
Heat the rapeseed oil in a wok or large frying pan. When hot and the oil is starting to smoke, tip the contents of the bowl into the wok or pan and keep stirring gently until it is all heated through.