Hot and Spicy Cauliflower
Ingredients:
1 large cauliflower head, cut into small floret pieces
1 red or yellow organic pepper, diced
1 cup green beans
1/2 cup frozen shelled edamame
1 tbsp ginger, minced
1/2 sweet onion diced
2-4 garlic cloves, minced (red russian adds another level of spice)
1 tsp turmeric diced
1/2 cup raw cashews
1 tbsp pepper flakes, optional
2 tbsp sunflower oll
1 package extra firm tofu diced
Sauce:
1/4 cup Bragg’s, tamari or low sodium soy sauce
2 tbsp (or less to taste) Sambal Oelek Chili paste
2 tbsp sesame oil
1 tbsp maple syrup
Directions:
Mix ingredients for sauce together and add diced tofu to mixture.
In wok or large pan, heat sunflower oil over medium heat add onion, garlic, ginger, turmeric and chili flakes until onion is soft.
Add cauliflower and cook for 3-5 minutes.
Add beans and peppers to cook for another few minutes until vegetables are hot and crunchy.
Add tofu mixture, edamame and cashews and cook until hot.
Serve over rice or noodles.
Note: This is Sichuan dish and usually includes sichuan peppers. If you have them, add to the dish. I like it spicy, so adjust the spice level to your taste.
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