Stir-fried Cauliflower with Tofu and Roasted Peppers
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fried cauliflower can be served as an appetizer or a side dish. It pairs well with almost anything. While fried, the cauliflower florets are coated with a purée of soft tofu and roasted bell peppers, sprinkled with breadcrumbs, and become deliciously golden and crispy. The spicy red pepper and garlic infuse the cauliflower with a piquant flavor. Sprinkle with toasted sesame seeds and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half a large head or 1 small head of cauliflower, cut into florets
- 4 tbsp. l. olive oil
- 3 cloves garlic, chopped
- 1 roasted sweet pepper, seeded and chopped
- 2 tablespoons soft tofu
- 0.5 tsp crushed red pepper flakes
- 2 tbsp. breadcrumbs
- 1 tbsp. sesame seeds
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Cooking the dish according to the recipe:
- Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the cauliflower and season with salt and pepper. Cook, stirring every few minutes, until the cauliflower begins to brown and soften, about 12 minutes.
- While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a medium skillet over medium-low heat. Add the garlic and cook until softened, 1 minute. Add the roasted bell pepper and cook for a few more minutes, until heated through. Transfer to a blender or mini food processor and puree. Add the tofu, a pinch of salt, and black pepper, and puree until smooth.
- Add the puree and red pepper flakes to the cauliflower and cook for 1 minute. Add the breadcrumbs and sesame seeds and cook for another minute. Transfer the cauliflower to a serving platter and serve.
Author of the recipe - Daphne Brogdon and Mark Peel own a diner in downtown Los Angeles.
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