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Hoisin Tofu with Cauliflower Rice
- 1 12- or 16-ounce container of extra firm or super firm tofu
- Hoisin sauce sauce
- 1/3 cup hoisin sauce
- 2 tablespoons cooking sherry 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 1⁄2 tablespoons ketchup
- 3 minced garlic cloves
Preheat over to 425 degrees.
Combine all the ingredients.
Slice the tofu into 8 or 9 thin slices.
Lightly grease a baking tray.
Place the tofu on the baking tray. Using a spoon, cover the facing-up tofu slices with the hoisin sauce.
Bake for 10 to 12 minutes. The underside of the tofu should have browned around the edges. Flip the tofu over:
Cover the facing-up tofu slices with the hoisin sauce.
Take for another 8 to 10 minutes.
Remove from the oven
While the tofu is baking, prepare the cauliflower. Take the florets and dividing them into about three batches, pulse in a food processor.
They will look like rice/ Remove and serve, dribbling some of the extra sauce on the tofu.
(I’ve adapted the hoisin sauce sauce from Deborah Madison’s Vegetarian Cooking for Everyone. She used this as a marinade; but as I said, tofu doesn’t need to be marinated.)