Schezwan Tofu and Cauliflower is one quick Chinese vegetarian main dish recipe, which is a combination of sweet, savoury and spicy flavours. The tofu is first coated with cornstarch and then fried to give it a crispy-crunchy exterior. The veggies are also fried enough to give them a crisp-tender texture and then cooked in a mix of vegetable stock, soy sauce, hoisin sauce, white wine vinegar and ketchup.
170 gm tofu
1/4 teaspoon crushed red pepper
1 1/2 cup cauliflower
1 1/2 tablespoon corn starch
1/2 cup veg stock
1 teaspoon hoisin sauce
1/2 tablespoon white wine vinegar
1/4 cup green onion
1 cup celery
3 cloves garlic
1 cup canola oil/ rapeseed oil
1 1/2 tablespoon soy sauce
2 teaspoon tomato ketchup
Take some extra-firm tofu and pat it dry using paper napkins. Take a large bowl and put 2 ½ teaspoons corn starch in it. Now cut the tofu into small cubes, toss into the cornstarch bowl and coat well. Remove tofu from the bowl.
Take a non-stick pan and heat some oil in it. Add the cornstarch coated tofu to it cook over medium-high flame until it turns golden and crisp. Stir occasionally. Take out the tofu and place in a dish.
Now in a bowl, take the remaining cornstarch, 2 tablespoons vegetable stock and whisk the mixture well. Pour in the remaining stock, vinegar, soy sauce and hoisin sauce.
Now heat remaining oil in a pan and fry the cauliflower florets in it until they turn light brown in colour. Stir once in a while. Add in diagonally sliced celery, chopped garlic and saute for around 2 minutes. Now add ketchup, pepper to the pan and let cook for a minute. Finally pour in the stock mixture and bring it to a boil. Let cook until the liquid thickens a little.
Toss in already prepared tofu and sprinkle thinly sliced green onions on top. Serve hot.