Crispy Baked Garlic Tofu

400g block firm tofu, cut into bite-sized cubes
4 garlic cloves, minced
2 tbsp soy sauce
1/2 tbsp cornstarch + 5 tbsp water
1 1/2 tbsp light brown sugar
1 tsp sriracha sauce

Preheat oven to 200C. Place tofu pieces on a lined baking sheet. Bake tofu for about 35-40 mins until golden and crisp around the edges, flipping tofu halfway through. To make the sauce add garlic, soy sauce, onion powder, brown sugar and sriracha in a small saucepan over medium heat. Add cornstarch and water to a small bowl and mix until cornstarch is fully dissolved. Add to the saucepan. Bring to a gentle boil and stir until everything is completely mixed and sauce has thickened. If your sauce is too thick, you can add another 1 tbsp of water to thin it slightly. Add tofu to saucepan and coat with sauce. Serve while warm with rice and asian green stirfry.

Coconut Jam Drops

125g butter, chopped, at room temperature 
2/3 cup caster sugar 
1 teaspoon vanilla essence 
1 egg yolk 
1 1/4 cups self-raising flour, sifted 
2/3 cup desiccated coconut 
Jam

Preheat oven to 180°C. Cream the butter, sugar and vanilla essence in a mixing bowl until pale and creamy. Add the egg yolk and mix well. Add the flour and coconut, and mix on low speed until just combined. Using a heaped teaspoon of mixture, roll into balls. Place onto greased baking trays, allowing room for spreading. Flatten slightly with a spatula. Using the end of round handled wooden spoon, make an indentation in the centre of each biscuit. Fill the hole with a 1/4 teaspoon of jam. Bake 1 tray at a time for 12-15 mins or until light golden. Stand for 5 minutes on tray before transferring to a wire rack to cool.

via taste.com

Cauliflower Rice with Middle Eastern Roast Veges

1 large head (about 1.2kg) cauliflower, cut into small florets 
olive oil 
1 eggplant, cut into 3cm pieces 
1 red capsicum, cut into 3cm pieces 
1 large zucchini, cut into 3cm pieces
1 red onion, cut into small wedges 
400g pumpkin, trimmed, cut into 3cm pieces 
1/2 tsp paprika 
1/2 tsp ground cumin
1/2 tsp ground coriander 
1/4 tsp chilli flakes 
1/3 cup mint leaves 
1/3 cup coriander leaves 
1/3 cup feta, crumbled 
2 Tbs toasted pine nuts

Preheat oven to 200C. Grease and line 2 large baking trays with baking paper. Place cauliflower on one of the prepared trays. Drizzle with 2 tablespoons olive oil and toss to coat. Season with salt and pepper. Place eggplant, capsicum, zucchini, onion and pumpkin on the remaining tray. Combine paprika, cumin, coriander and chilli with 2 tablespoons of olive oil. Season with salt and pepper and drizzle over the mixed vegetables. Roast cauliflower and vegetables for 30 mins or until tender. Process the cauliflower in a food processor and until very finely chopped. Transfer to a platter. Toss vegetables with mint and coriander and arrange over the cauliflower. Top with feta and pine nuts.

via taste.com