Crispy Chilli Soy Tofu with Cauliflower Rice

Ever since going Vegan I have been avoiding recipes with tofu in them like the plague, as I had been told countless times that tofu is bland and gross by other people so rather than trying it and deciding for myself I did the smart thing and listened to other peoples opinions (I'm a real free thinker!).
I didn't even know what tofu was made from.....
Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks.
Mmmmmm doesn't that description make tofu sound even less appetizing, well the little adventurous optimist voice inside my head decided to remind me that a large percentage of the world eat tofu every day and I like soy milk so I most likely will like the pressed curd blocks (it doesn't sound anymore appetizing when you call them curd blocks) too.
I searched pinterest for some yummy looking tofu recipes and then merged them all together to make one of my new favourite meals......

Crispy Chilli Soy Tofu with Cauliflower Rice 

• 500 grams firm tofu, organic if possible
• 1 Tsp sesame oil
• 1 small head cauliflower
• 1 Tbsp coconut oil
• 3 cloves garlic, minced
• 1/3 cup low sodium soy sauce or tamari
• 3 Tbsp brown sugar 
• 1 tsp mirin
• 1 medium red chilli
• 1/2 tsp sweet chili sauce
• 1 lime
• 1 tsp sriracha
• 1 bok choy bunch
• Spring onions

Before you do anything remove the tofu from packet, set out on absorbent paper towel and place a plate over the top then leave for 20 minutes to squeeze out any extra moisture in the Tofu. I didn't do this straight away and had to wait a extra 20 mins for the tofu to drain.

1. Preheat the oven to 200 degrees Celsius.

2. Slice the tofu up into small cubes and plan on a lined baking tray then bake in the oven for 30 minutes or until slightly golden and crispy.

3. Leave the tofu to cool.

4. Combine 2 cloves of garlic crushed, 1/3 cup soy sauce, 3 tbsp brown sugar, 1/2 red chilli, 1/2 tsp sweet chilli sauce, 1 tsp sesame sauce, 1 tsp mirin, and 1 tsp sriracha to make the chilli soy sauce for the tofu.

5. Once the tofu has fully cooled place in the chilli soy mixture and leave to marinate for 1/2 hour.

6. Shred the cauliflower using a food processor until it resembeles grains of rice.

7, Heat up a pan, then add 1 tbsp coconut oil, 1/2 red chilli sliced, juice of 1/2 lime, 1 clove garlic crushed and the cauliflower stirring gently until the cauliflower crisps up slightly.

8. In another pan add the bok choy and 1 Tbsp water then cover with a lid and leave to wilt down for 2 minutes then add in 1/2 tbsp soy sauce and cook for another minute then transfer to a plate.

9. Place the tofu into the pan that was just used and pour in a tbsp of marinade, let the tofu crisp up slightly but watch out for the marinade catching a burning. Once cooked transfer to the plate with the bok choy.

10. Divide the cauliflower between 4 bowls then top with the tofu, bok choy, sliced spring onions lime juice and some fresh red chilli.

This recipe has shown me the wonders of tofu, super easy and fast to cook yet it tasted amazing. Not at all what I had imagined, I will be cooking with tofu constantly from now on.

What do you think of Tofu?
Do you have a tofu recipe I should try?