Making sticky tofu at home is a revelation! I always wrote it off as to complicated and lengthy but actually it is neither. In this recipe I prepare the tofu with a spicy glaze made with chili, garlic and ginger. It is really flavourful and pairs nicely with the fresh and herbaceous cauliflower salad with Thai basil. For the longest time it never occured to me to eat raw cauliflower but it is great as a base for salads and has been gracing mine on occasion for the last few years.

All in all this dish is perfect for the warmer season ahead. Quick enough for a week night meal and beautiful enough for a dinner party. I don’t think you can go wrong with it in your cooking rotation really!

Malin x

Cauliflower Rice Salad with Spicy Sticky Tofu

Serves 4


Sticky tofu:

400 g extra firm tofu

3 tbsp corn starch

2 tbsp avocado oil

0,3 cup soy sauce or tamari

0,25 cup tomato puré

3 tbsp maple syrup

1 tbsp rice vinegar

1 tsp sesame oil

1 tbsp freshly grated ginger

1 tsp chili flakes

2 garlic cloves, minced

Cauliflower rice:

600 g cauliflower florets

Packed 0,5 cup fresh Thai basil + more for garnish

Packed 0,5 cup fresh Italian basil

3-4 spring onions

1 lime, zest and juice

Salt, to taste

Top with:

Toasted sesame seeds

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