General Tso's Tofu

Ingredients for 2 servings:

• 400 g cauliflower
• 200 g smoked tofu
• 100 ml water
• 50 ml maple syrup
• 50 ml soy sauce
• 3 tbsp rice wine vinegar
• 2 tbsp sriracha sauce
• 1 tbsp cornstarch
• 1 tsp ginger powder
• ½ bunch of spring onions
• 2 garlic cloves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, with cauliflower rice

Halve the tofu and squeeze dry between paper towels. Cut into cubes, place the cubes in a bowl, and sprinkle with 1 tablespoon of cornstarch. Shake until all the cubes are coated with starch. Slice the green part of the spring onions into rings and set aside. Blend the white part with the remaining sauce ingredients in a blender until smooth. Cook the cauliflower until al dente and chop in a blender or food processor until rice-sized. Return to the pot and cover to keep warm. Fry the tofu cubes in a medium-sized skillet until crispy all over. Set aside, and bring the sauce to a boil in the skillet until thickened. Add the tofu cubes back in and toss briefly until glazed all over. Serve on top of the cauliflower rice and sprinkle with the green spring onion rounds.