Baked Cauliflower with Panko and Teriyaki
Ingredients
- 1 medium head cauliflower, cut into florets
- 1 cup all-purpose flour
- 1/2 cup panko
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/2 cup water
- 1 cup soft tofu
- 2 tablespoons all-purpose flour
Preparation
Preheat oven to 425 F.
Whisk together the dry ingredients in a large bowl.
In a separate bowl, whisk together the water, tofu, and 2 tablespoons flour.
Dip each cauliflower floret into the wet mixture, then toss in the dry mixture and set on a parchment-lined baking sheet.
Once all florets are coated, bake for 15 minutes, then flip and bake for an additional 10 minutes.
Toast sesame seeds in a dry skillet over medium heat until golden brown
Empty out the bowl with the dry mix and pour the baked cauliflower into it.
Drizzle on the spicy ginger teriyaki marinade while gently stirring.
Return the sauced cauliflower to the baking sheet, sprinkle on the toasted sesame seeds, and bake for 15 minutes.
Serve with chopped green onions, and optionally with a drizzle of Sriracha and rice.
