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    You are here: Home / Entrees / Hoisin Tofu with Mushrooms and Cauliflower Rice

    LAST UPDATED: February 16, 2022 • FIRST PUBLISHED: February 9, 2015

    Hoisin Tofu with Mushrooms and Cauliflower Rice

    Jump to Recipe Print Recipe

    Sticky pan-fried hoisin tofu and mushrooms are served atop cauliflower rice and topped with sesame seeds and scallions to make this flavorful vegan meal!

    Hoisin Tofu with Mushrooms and Cauliflower Rice


    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.

    Hoisin Tofu with Mushrooms and Cauliflower Rice


    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.

    Hoisin Tofu with Mushrooms and Cauliflower Rice
    bowl of Hoisin Tofu and Cauliflower Rice with Chopsticks on the Side
    5 from 1 vote
    Print

    Hoisin Tofu with Mushrooms and Cauliflower Rice

    Sticky pan-fried hoisin tofu and mushrooms are served atop cauliflower rice and topped with sesame seeds and scallions to make this flavorful vegan meal!
    Course Entree
    Cuisine American, Asian
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 4
    Author Alissa

    Ingredients

    For the Cauliflower Rice

    • 1 medium cauliflower crown
    • 1 tbsp. vegetable oil

    For the Sauce

    • ½ cup hoisin sauce
    • ¼ cup water
    • 1 ½ tbsp. rice vinegar
    • 1 ½ tbsp. soy sauce
    • 1 tsp. sesame oil
    • 2 garlic cloves minced

    For the Hoisin Tofu and Mushrooms

    • 1 lb. extra firm tofu drained and pressed for at least 15 minute
    • 2 tbsp. vegetable oil divided
    • 4 cups white button mushrooms cleaned, stemmed and thinly sliced
    • 2 scallions chopped
    • 1-2 tsp. sesame seeds

    Instructions

    Make the Cauliflower Rice

    1. Break cauliflower crown into a few large chunks and place in food processor bowl. Pulse until chopped into rice-sized pieces.
    2. Coat large skillet with oil and place over medium heat. Add cauliflower and sauté until tender, about 5 minutes. Divide onto plates.

    Make the Sauce

    1. Whisk all ingredients together in small bowl. Set aside.

    Make the Hoisin Tofu and Mushrooms

    1. Slice tofu into ½ inch thick slabs, then slice each slab into 1 inch wide squares or triangles.
    2. 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.
    3. 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.
    4. Divide tofu over cauliflower rice and mushrooms. Top with remaining sauce, sesame seeds and scallions.
    « Veggie Chana Masala
    Gochujang Mashed Potatoes »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Emily says

      February 09, 2015 at 5:53 pm

      Whoa this looks great! :)

      Thanks for sharing!

      Reply
    2. Amanda says

      February 14, 2015 at 8:28 pm

      How did I not know about cauliflower rice sooner?!?! It's like my whole life has been changed!

      Reply
    3. Ana says

      March 08, 2015 at 9:30 am

      I loved this recipe. Everyone enjoyed it!! Thanks

      Reply
      • Alissa Saenz says

        March 09, 2015 at 9:00 pm

        Awesome! Glad to hear it. Thanks Ana!

        Reply
    4. sylvie says

      April 08, 2015 at 2:05 pm

      Incredible tofu recipe! I'll just change rice for quinoa, I think it should be as great as rice...

      Reply
      • Alissa Saenz says

        April 09, 2015 at 8:22 pm

        Quinoa would definitely work as a substitution here. Enjoy!

        Reply
    5. Jeroen Keet says

      May 01, 2016 at 3:07 pm

      Thanks for the recipe. Just found your site last week. I made the cauliflower rice for the first time in my life and will definitely make it again. Will look at others too

      Reply
    6. Nicole @ Yumsome says

      May 21, 2016 at 8:44 am

      My tummy is rumbling now - this may have to happen in my kitchen today!

      By the way, Alissa, did you give permission for Live Nutritive to use this recipe (albeit rewritten - badly) and photo in their Vegan World Food Bible cookbook?

      https://www.amazon.co.uk/dp/B01934BSXQ/ref=cm_cr_ryp_prd_ttl_sol_0

      I just borrowed it from Kindle Unlimited, and I have found loads of photos and recipes which seem to have just been taken from the foodie blogosphere.

      It's a terrible, terrible excuse for a cookbook.

      :-(

      Reply
      • Alissa Saenz says

        May 21, 2016 at 8:39 pm

        Thanks so much Nicole! And thank you for letting me know about that book. I just clicked over and there's another one of my photos right there on the cover! ARG! I just notified Amazon so hopefully they'll take if off their site soon.

        Reply
    7. Sharon Herbitter says

      October 15, 2016 at 7:00 pm

      Husband sits down with a big bowl to watch the end of the Alabama/Tennessee football game.

      "Wow, this is good! Wow -- this is really good!"

      No more comments because he's too busy eating.

      Thanks!

      Reply
      • Alissa Saenz says

        October 17, 2016 at 9:23 am

        Awesome!! Glad he enjoyed it! Thanks Sharon!

        Reply
    8. Laners says

      May 22, 2017 at 5:33 am

      What brand of hoisin sauce did you use? Thanks in advance!

      Reply
      • Alissa Saenz says

        May 24, 2017 at 8:48 am

        I can't recall what I used for this particular recipe, but right now the jar in my fridge in Kikkoman.

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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