SERVES 2 Cauliflower Tofu Manchurian

Flour

Milk

Plain Yogurt

Soy Sauce

Hot Paprika

Black Pepper

Salt

tsp

Chinese 5 Spice 1 tsp

Panko Breadcrumbs

Cauliflower Florets

2 cups

Extra Firm Tofu 1 block, blotted dry with paper towel, cut in 1" cubes

Vegetable Oil

tsp

1 Tbs

Green Onions 2, finely chopped, some green parts reserved for garnish

Garlic

cup, divided

cup

tsp

2 cloves, finely chopped

Fresh Ginger 1" piece, finely chopped

Green Bell Pepper

finely chopped

Vegetable Stock

Soy Sauce

1 tsp

1 Tbs

Tomato Ketchup

Honey 1 Tbs

Cider Vinegar

1 cup

2 Tbs

1 Tbs

Tabasco Sauce

1 tsp

Cornstarch 1 Tbs, whisked into 2 Tbs Water

Lemon Juice

of 1 lemon

Steamed White Rice

for serving

PREHEAT the oven to 400°F.

PUT cup flour each in two small bowls. To one bowl, add the milk, yogurt, soy sauce and hot paprika and whisk to make a batter. Add the pepper, salt and 5 spice to the other bowl and stir to combine. Put the panko into a third bowl.

A handful at a time, toss the cauliflower florets in the batter, then roll in the panko and place in a lightly greased roasting pan. Toss the tofu cubes in the seasoned flour and add to the roasting pan. Bake in the oven until the cauliflower is tender and starting to brown, about 30 minutes, stirring once at half time.

MEANWHILE, heat the oil in a medium saucepan. Sauté the green onions, garlic, ginger and bell pepper until soft but not browned. Whisk in the stock, soy sauce, ketchup, honey, vinegar, and Tabasco sauce. Bring to a boil then reduce the heat and simmer gently until you are ready to serve. Just before serving, whisk in the cornstarch slurry and lemon juice and cook for one minute.

TO serve, pile the cauliflower and tofu on top of the rice in a serving bowl and pour the sauce over. Garnish with green onions.