I’m sorry for screaming in your face. But this is one of the best things I’ve ever eaten.
Okay, okay. Deep breaths. Let me calm down a little bit.
So years and years (and years) ago I was obsessed with a dish, which was basically just beef strips marinated in a kecap manis sauce, over a gigantic pile of white rice. And it was amazing. I was a simple and easily pleased gal.
My second favourite dish was Chinese soy chicken wings over, you guessed it, a gigantic pile of white rice. So, exactly the same thing I now realise.
When I set out to make this, I was going for the chicken wings taste, but it ended up tasting more like the beef one. Who cares anyway, whatever the shit it tastes like its amazing.
And don’t even get me started on cauliflower rice. It’s my new obsession, because it feels like you’re eating a whole big plate of white rice but it’s a vegetable. And for those of us who can’t do rice or grains, cauliflower rice is our saviour. Please try it.
And you know what, it really fills me up. I remember eating those giant piles of white rice, and then being hungry literally an hour later. But that doesn’t happen with the cauliflower rice.
My take on soy/tofu is that it is a ‘sometimes’ and treat food that I use rarely – and isn’t a food that should be eaten while on a healing diet. Thats why I only have a few tofu recipes on the blog, it’s not a staple in my diet, nor do I generally think it should be for most people. And you don’t need tofu to enjoy some good ole vegan food anyway.
This dish was basically me saying goodbye to tofu, soy sauce and salt in general as I get set to go back to the full Gerson Therapy, given my recent bad health – but I’ll tell you all about that another time!
- 1 x block extra-firm organic tofu, frozen and defrosted
- ½ cup soy sauce
- ¼ cup honey (or other liquid sweetener)
- 1 Tbsp lemon juice
- 1 Tbsp coconut oil or sesame oil
- 2 Tbsp coconut sugar or sucanat
- 2 cloves garlic, crushed
- ½ tsp ground ginger
- 1 head cauliflower, cut into large florets
- + other steamed veggies to serve
- Freeze the tofu at least overnight. Take of the freezer before bed and place in the fridge to defrost.
- The next morning, open the tofu and gently squeeze the excess liquid out using your hands and then a clean tea towel.
- In a container, combine the marinade ingredients and whisk together.
- Slice the tofu into pieces, and arrange in the container so they are as covered in the marinade as can be. Set aside in the fridge to marinade during the day.
- Preheat the oven to 175°C / 350°F.
- Arrange the tofu in a glass or ceramic baking tray, along with all remaining marinade.
- Bake for 10 minutes. Flip the tofu and bake for another 10 minutes. Continue to flip and then bake for 5 minutes until the tofu is a nice dark brown. If the marinade starts to dry to much, add a little water.
- Meanwhile, steam the cauliflower for 6 minutes. Add the the food processor and pulse until it is the size of rice grains.
- Serve with other steamed veggies!