Ingredients:
1 medium head cauliflower
3 Tablespoons tamari sauce
2 Tablespoons rice vinegar
2 teaspoons honey or maple syrup
2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
1 tablespoon peanut or grapeseed oil
1 cup dried shiitake mushrooms soaked for a few hours and then sliced.
2 medium carrots peeled and diced into 1/4-inch pieces.
2 shallots (or more if you like onions), chopped.
3 garlic cloves minced or finely chopped.
1 tablespoon peeled minced fresh gingerroot.
1 1/2 cups frozen green peas
1/2 cup firm tofu
1/3 cup cilantro
1/3 unsalted roasted cashews
Juice of 1 lime
Method:
- Coarsely chop cauliflower into florets. In food processor, place half of cauliflower and pulse until the cauliflower has the texture of rice or couscous. Be sure not to overprocess it, or it will get mushy. Add to a large bowl.
- Repeat processing with remaining cauliflower. Set aside.
- In small bowl, whisk together tamari, rice vinegar, sesame oil, honey/maple syrup, and red pepper flakes.
- In wok or large pan, heat peanut or grapeseed oil over medium heat. Add carrots to pan, stirring often until softened. Add shallots, garlic, and ginger, heat for 30 seconds.
- Place half of cauliflower in pan and heat for 3 minutes, stirring often, or until tender. Add remaining cauliflower and heat for another 3 minutes, stirring often.
- Stir in mushrooms and peas and stir until heated.
- Pour in tamari sauce mixture and heat for 1 minute.
- Stir in cilantro and lime juice, top with roasted cashews and serve.
(Serves 6)