I never thought I’d say this, but I think I’m beginning to prefer cauliflower rice over real rice. Amazing, considering there was a time I’d have scoffed at the idea of cauliflower anything and gladly eaten an entire plate of rice for dinner.
Anyhow, I made this one a while ago, thinking cauliflower rice would be on everyone’s to-try list in the new year. At some point I realized I had a cauliflower jam-packed January on the blog. As for tofu, I totally recognize that this blog is constantly jam-packed with the stuff. So I put off hoisin tofu and cauliflower rice for a bit.
As it turned out, I was only able to hold off until the second week of February. I was really excited about this dish. Cauliflower rice or not, this does not taste like some New Year’s resolution diet food. In fact, it was incredibly satisfying, and I think one of my all time favorites. The cauliflower rice worked particularly well here. I think the reason I’m starting to prefer cauliflower rice is because of that little bit of savory flavor you get, with just a touch of crispness you don’t normally get in rice. In this dish it complimented the tenderness of the pan-fried mushrooms and the sweet-stickiness of the hoisin sauce really nicely.
Hoisin sauce is a great thing to have around if you’re a fan of Chinese inspired dishes. It’s one of the main ingredients in lot’s of Chinese restaurant classics like General Tso’s and moo shu. If you enjoy either of those dishes, it’s a safe bet that you’ll enjoy a more basic hoisin glazed dish like this one, which is similar, but but a bit lighter and not quite as sweet as the former two. Get a feel for using the sauce and you’ll probably want to experiment with it in all kinds of stir fries, barbecue dishes, and as a dip for finger foods.
- 1 medium cauliflower crown
- 1 tbsp. vegetable oil
- ½ cup hoisin sauce
- ¼ cup water
- 1½ tbsp. rice vinegar
- 1½ tbsp. soy sauce
- 1 tsp. sesame oil
- 2 garlic cloves, minced
- 1 lb. extra firm tofu, drained and pressed for at least 15 minutes
- 2 tbsp. vegetable oil, divided
- 4 cups white button mushrooms, cleaned, stemmed and thinly sliced
- 2 scallions, chopped
- 1-2 tsp. sesame seeds
- Break cauliflower crown into a few large chunks and place in food processor bowl. Pulse until chopped into rice-sized pieces.
- Coat large skillet with oil and place over medium heat. Add cauliflower and sauté until tender, about 5 minutes. Divide onto plates.
- Whisk all ingredients together in small bowl. Set aside.
- Slice tofu into ½ inch thick slabs, then slice each slab into 1 inch wide squares or triangles.
- Coat large skillet with half of oil and place over medium heat. Arrange mushroom slices in a single layer. Cook about 5 minutes, flip and cook another 5 minutes, until browned on both sides. Divide over cauliflower rice.
- Add remaining oil to skillet and raise heat to medium-high. Arrange tofu pieces in a single layer. Cook about 3 minutes, flip and cook another 3 minutes, until browned on both sides. Pour half of sauce over tofu. Cook 2 minutes, flip and cook 2 minutes more, just until sauce thickens and coats tofu.
- Divide tofu over cauliflower rice and mushrooms. Top with remaining sauce, sesame seeds and scallions.