Yesterday, I made Hoisin Tofu with Mushrooms and Cauliflower Rice for lunch. Then I ate it again for dinner. No regrets.
This dish was SO flavorful I could eat it every day. I’ve never had cauliflower rice before, but it’s so popular right now in the blog world that I had to try it. I don’t eat rice very often because I try to get more protein & vegetables in my diet versus whole grains. I love cauliflower, so cauliflower rice seemed like the perfect substitute!
The cauliflower rice was awesome! I can’t speak too much about its flavor, as I covered my entire dish with hoisin sauce, but the texture was perfect. It bulked up the dish and absorbed the sauce just the way rice does.
Go make this now!
Start by pressing your tofu for 20-30 minutes. When done, cut the tofu into triangles.
Meanwhile, cut up 4 cups of white mushrooms.
Cut up a head of cauliflower (about 6-7 cups) into some chunks and place in the food processor.
Process on high until it has a rice-like texture.
Heat a pan with some olive oil over medium heat. Add cauliflower and saute for about 5 minutes.
Place cauliflower in a bowl. Add some more olive oil to the pan and add mushrooms. Cook for about 10 minutes, until all the liquid has simmered out and the mushrooms begin to brown.
While mushrooms are cooking, make the hoisin sauce mixture by combining hoisin sauce, water, rice vinegar, soy sauce, sesame oil, and minced garlic.
When the mushrooms are done cooking, place them in the bowl with the cauliflower rice.
Heat the last bit of olive oil in the pan and increase heat to medium-high. Add tofu and fry for about 3 minutes on each side.
Add half of sauce and cook for 2 minutes. Flip tofu again and cook for 2 minutes more. Sauce should thicken.
Add mushrooms, cauliflower rice, and the rest of the sauce to the pan and stir to mix everything together.
While you cook for another minute, chop up some scallions.
Top dish with scallions and sesame seeds and serve!
Here is the recipe, slightly modified from Connoisserus Veg:
- 14 oz. extra firm tofu
- 4 cups white button mushrooms, cleaned, stemmed and thinly sliced
- 1 medium cauliflower crown (about 6-7 cups before processed)
- ½ cup hoisin sauce
- ¼ cup water
- 1½ Tbsp. rice vinegar
- 1½ Tbsp. soy sauce
- 1 tsp. sesame oil
- 2 garlic cloves, minced
- 2 Tbsp. vegetable oil, divided three ways
- 2 scallions, chopped
- 1-2 tsp. sesame seeds
- Press tofu for 20-30 minutes. When done, slice tofu into ½ inch thick slabs, then slice each slab into 1 inch wide triangles.
- Clean, destem, and chop up mushrooms.
- 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 some oil and place over medium heat. Add cauliflower and sauté until tender, about 5 minutes. Place cauliflower in bowl.
- Add more oil to the skillet. Arrange mushroom slices in a single layer. Cook about 10 minutes, until liquid is gone and mushrooms are browned on both sides. Place in bowl with cauliflower rice.
- Whisk hoisin sauce, water, rice vinegar, soy sauce, sesame oil, and minced garlic together and set aside.
- 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.
- Add cauliflower rice, mushrooms, and remaining sauce to skillet. Mix together well.
- Chop up some scallions. Add scallions and sesame seeds to the dish and serve.
There are quite a few steps to this dish which might make it seem overwhelming. I chopped up the mushrooms and made the cauliflower rice ahead of time, which made this dish pretty easy to make.
Next time, I might make extra cauliflower rice to have on hand for other dishes as well!