We combine everything you love about Chinese takeout--the sweet and spicy sauce; the super-crispy tofu; and the crisp-tender, perfectly caramelized vegetables--into a single quick main.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com


Recipe Summary

Serves 4 (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • Pat tofu dry with paper towels. Place 7 teaspoons cornstarch in a large bowl. Add tofu; toss to coat. Remove tofu from bowl. Heat oil in a large nonstick skillet over medium-high. Add tofu; cook 6 minutes or until golden and crisp, stirring occasionally. Remove tofu to a plate with a slotted spoon.

  • Combine remaining 2 teaspoons cornstarch and 1/4 cup stock in a bowl, stirring with a whisk until smooth. Stir in remaining 3/4 cup stock, soy sauce, vinegar, and hoisin.

  • Add cauliflower to remaining oil in pan; cook 3 minutes or until lightly browned, stirring occasionally. Add celery and garlic; sauté 2 minutes. Add ketchup and pepper; cook 1 minute, stirring to coat. Add stock mixture to pan; bring to a boil. Cook 2 minutes or until liquid is slightly thickened. Add cooked tofu; toss. Top with green onions.

Nutrition Facts

271 calories; fat 12.9g; saturated fat 1.7g; mono fat 5.5g; poly fat 5.1g; protein 13g; carbohydrates 27g; fiber 4g; cholesterolmg; iron 2mg; sodium 612mg; calcium 120mg; sugars 5g; added sugar 1g.