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Hoisin Tofu with Mushrooms and Cauliflower Rice
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
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
Servings: 4
Author: Alissa
Ingredients
For the Cauliflower Rice
  • 1 medium cauliflower crown
  • 1 tbsp. vegetable oil
For the Sauce
  • 1/2 cup hoisin sauce
  • 1/4 cup water
  • 1 1/2 tbsp. rice vinegar
  • 1 1/2 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 1/2 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.