Roast Soy Chunks & Cauliflower in Peking Sauce


Soy chunks
Cauliflower, florets 800g
Red onion, sliced 1cm wedges 300g
Garlic, finely chopped 30g


Vegetable oil 40g
Lee Kum Kee Pure Sesame Oil 15g
Corn starch 25g
Vegetable oil 55g

Sauce Mix

Rice vinegar 30g
Sugar 10g
Corn starch 30g
Water 600g
Spring onion, chopped 30g


1 Soak soy chunks in salted hot water for 10-15 minutes.
2 Drain and squeeze soy chunks dry.
3 Put soy chunks and cauliflower and red onion in marinade for 30 minutes. Set aside.
4 Heat oven to 180°C. Place soy chunks and cauliflower in oven tray, spread evenly and cook till core temperature reaches 75°C for 30 seconds.
5 Set sauce mix aside.
6 Heat up a large sauté pan and turn heat down to medium once smoking. Add vegetable oil.
7 Add red onion wedges and stir-fry till onions are translucent.
8 Add sauce mix to the onions and cook for a minute. Add water and bring to boil. Remove from heat.
9 Pour sauce to cooked roasted soy chunks and cauliflower.
10 Serve with rice or noodles.
Serves   10 
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