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STICKY TERIYAKI TOFU AND CAULIFLOWER WITH SOOM SILAN

Thursday, February 14, 2019 Edit
Tofu and cauliflower are battered and either baked or fried until crispy before being smothered with a sticky teriyaki sauce made with Soom Silan (date syrup). Served with some sushi rice it is a most delicious and addictive meal!
STICKY TERIYAKI TOFU AND CAULIFLOWER WITH SOOM SILAN

TERIYAKI SAUCE

  1. 1/2 cup soy sauce
  2. 1/3 cup Soom Silan Date Syrup
  3. 1/4 cup mirin
  4. 1/4 cup + 1 tbsp water, divided
  5. 1 clove garlic, minced
  6. 1 tsp onion powder
  7. 1 tbsp cornstarch

TOFU AND CAULIFLOWER

  1. 1/2 head cauliflower cut into medium sized florets
  2. 1 lb extra firm tofu, pressed and cut into large cubes
  3. 1 cup rice flour, plus extra as needed
  4. 1 tbsp toasted sesame seeds
  5. 1 tbsp cornstarch
  6. 1 tsp baking soda
  7. 1/2 tsp salt
  8. 1/4 tsp white pepper
  9. 1 tsp toasted sesame oil
  10. 1 cup water
  11. Scallions, green parts sliced for garnish
  12. Sushi rice, to serve

INSTRUCTIONS
Make the silan teriyaki sauce:

  • Whisk together the soy sauce, Soom Silan, mirin, 1/4 cup of water, minced garlic, and onion powder. Add the mixture to a small pot and turn on med-low heat to bring to a simmer.
  • In a small bowl whisk together the cornstarch and 1 tablespoon of water to make a slurry then add it to the sauce in the pot. Whisk to combine and let simmer for 1-2 minutes to thicken until it clings to a spoon. Turn off the heat and set aside until ready to use. Can be made in advance and stored in the fridge.

Make the tofu and cauliflower:

  • In a large bowl mix together the rice flour, sesame seeds, cornstarch, baking soda, salt, white pepper, sesame oil, and water to make a thick batter. Pour half of the mixture into a second bowl. Add the cauliflower florets to one bowl and the tofu to a second bowl and gently toss to coat with the batter. If needed sprinkle on extra rice flour to thicken the batter.
  • To deep fry: Heat a couple of inches of oil in a pan to 375 ºF, or until the oil bubbles around a piece of batter when dropped in. Fry the cauliflower and tofu in batches for about 5 minutes each batch until they turn a light golden brown and drain them on a paper towel lined plate.