Scott’s Crispy Chilli Cauliflower with tofu rice

Hi its Scott here and I have just got back from picking some bits at the allotment and I have to say its meagre pickings for me at the moment I’m definitely in the hungry gap but I did pick some cauliflower for this week’s recipe I do like to grow cauliflower because with a bit of planning you can harvest it for most of the year.

And with cauliflower been so versatile I could think of 100s of ways of using it, but this week’s recipe is a firm favourite and always very popular at work when I put it on the menu especially with those following a plant-based diet.

And it is crispy chilli cauliflower with tofu fried rice its quick and simple to make and I think is much better than the local Chinese takeaway offerings.

So, lets ditch those takeaway menus head to the kitchen and here how it’s made.

This recipe serves 4 and you will need.

For the cauliflower

500g cauliflower cut into bit size florets.

130g plain flour

70g corn flower

240ml water

1tsp chilli powder

1/2tsp Chinese 5 spice powder

1tbsp sesame seeds

For the sauce

250g sweet chilli sauce

40g light soy sauce

50g honey

50g ketchup

30g rice wine vinegar

20g hoisin

35g root ginger

2 cloves of garlic

50g spring onions cut into batons.

1 sliced red chilli

150g diced peppers.

For the tofu fried rice

400g cooked and chilled rice

80g onion

1 garlic clove

300g silken tofu

Turmeric pinch

Splash of soy sauce

Method

Start by making the batter for the cauliflower do this by whisking together the flours, water, chilli powder, sesame seeds and five spice.

Now make a start on the sauce do this by mixing all the wet ingredients together in a mixing bowl then in a wok with a splash of veg oil and a splash of toasted sesame oil and a high heat stir-fry the peppers and spring onions for a couple of minutes then add the chillis, garlic and ginger and cook for another couple of minutes then add the wet ingredients to the wok and bring to a rapid boil then reduce to a gentle simmer to keep warm

Now to the tofu fried rice in a wok in a high heat with a little oil and toasted sesame oil add the tofu and turmeric stir-fry the tofu breaking it up at the same time cook for a couple of minuets to drive of the water now remove from the wok and set aside and in the same pan start frying the onions and garlic followed by the rice then add the tofu back set aside and keep warm.

Now fry the cauliflower do this by dipping the cauliflower into the batter then deep or shallow frying for about 5 minutes once all the cauliflower is fried toss it into the sauce.

And that’s it ready to serve and that’s it from me this week.