Summary

Ingredients

• 400 g cauliflower
• 200 g smoked tofu

For the sauce:

• 100 ml water
• 50 ml maple syrup
• 50 ml soy sauce
• 3 tablespoon rice wine vinegar
• 2 tablespoon sriracha sauce
• 1 tablespoon cornstarch
• 1 teaspoon ginger powder
• 0.5 ½ bunch spring onion (s)
• 2 cloves garlic)

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Instructions

1. Halve the tofu and squeeze it between kitchen paper. Cut into cubes, put the cubes in a bowl and pour 1 tablespoon of starch on top. Shake until all cubes are covered with starch all around.
2. Cut the green part of the spring onions into rings and set aside. Mix the white part with the remaining ingredients for the sauce in the mixer to form a smooth sauce.
3. Cook the cauliflower firm to the bite and chop in a blender or a food processor until it is the size of rice. Pour back into the pot and put the lid on to keep it warm.
4. Fry the tofu cubes in a medium-sized pan until crispy. Set aside and briefly bring the sauce to the boil in the pan until it thickens. Add the tofu cubes again and toss them briefly until they are glazed all around.
5. Arrange on the cauliflower rice and sprinkle with the green spring onion rolls.