Bang Bang Cauliflower and Tofu

This bang bang cauliflower and tofu is a cold noodle salad (good for climate change when we have 20 degree Celsius weather during Cauliflower season).  I roasted a few inner cauliflower leaves too (they were nice and crunchy).

Ingredients (2):

A (cauliflower and Tofu):

I/2 a small cauliflower, cut into florets and thickly sliced, plus a few outer leaves

150g of firm tofu, excess water removed, diced and lightly tossed in cornflower

B (Sauce):

2TBSP light soy sauce

1 TBSP tahini

1 TBSP Szechuan Chilli oil (Laoganma)

2 tsp black rice vinegar (Chinkiang) or inexpensive balsamic

1 tsp sugar

1 clove crushed garlic

1 tsp grated ginger

1/2 tsp ground szechuan pepper

C (veges):

2-4 spring onions, julienned

1/2 a cucumber, julienned

(For julienne, cut into 3cm lengths and slice each piece vertically).

Finally!  Noodles, white wheat, enough for two (130g)

Method:

Drizzle A in veg oil and roast in oven, 20 minutes at180 c fan. Turn once. Remove and leave to cool.

Cook noodles in simmering water, remove, rinse in cold water then refrigerate.

Make B (sauce) by mixing everything

Prepare C (salad veges) by learning to julienne.

Assemble by tossing everything together.