STICKY TERIYAKI TOFU AND CAULIFLOWER by @thecuriouschickpea
•1/2 cup soy sauce
•1/3 cup Date Syrup •1/4 cup mirin
•1/4 cup + 1 tbsp water, divided
•1 clove garlic, minced
•1 tsp onion powder
•1 tbsp cornstarch
TOFU AND CAULIFLOWER
•1/2 head cauliflower cut into medium sized florets
•1 lb extra firm tofu, pressed and cut into large cubes
•1 cup rice flour, plus extra as needed
•1 tbsp toasted sesame seeds
•1 tbsp cornstarch
•1 tsp baking soda
•1/2 tsp salt
•1/4 tsp white pepper
•1 tsp toasted sesame oil
•1 cup water
•Scallions, green parts sliced for garnish
•Sushi rice, to serve
Make the silan teriyaki sauce:
1Whisk together the soy sauce, Date syrup, 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.
2In 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:
1In 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.
2To 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.
Continued in the comments below ⬇️