Orange Sesame Tofu with Cauliflower
Ingredients
Sauce
- 3/4 cup orange juice
- 3 tablespoons tamari
- 1/4 cup plus 2 tablespoons agave
- 1 1/2 tablespoons rice vinegar
- 1 1/2 teaspoons garlic
- 1 1/2 tablespoons ginger
- Large pinch red chili flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
Tofu
- 1 package firm tofu
- 1/4 cup plus 1 tablespoon cornstarch
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- salt
Cauliflower
- 1/2 head cauliflower
- 1-2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt
Rice
- 1 1/2 cups rice
- 3 cups water
Garnish
- 2 tablespoons sesame seeds
Preparation
Rice
Prepare rice as instructed on the packaging.
Tofu
Press the tofu to remove excess liquid
Preheat the oven to 425 degrees.
Cut the tofu into small pieces.
Into a medium mixing bowl, dust the bottom with half the cornstarch, garlic powder, onion powder, and salt.
Add the tofu to the bowl and dust with the remaining cornstarch.
Toss until the tofu is evenly coated with cornstarch.
Spread evenly on a large baking pan and bake for 30 minutes, flipping the tofu pieces halfway.
Cauliflower
Fill a saucepan with enough water to submerge the cauliflower pieces and bring to a boil.
Once boiling, add the cauliflower pieces and boil for 5 minutes.
Remove with a slotted spoon and transfer to a bowl.
Toss in about 1-2 tablespoons olive oil to coat, along with garlic powder, onion powder, and salt.
Transfer to a baking pan lined with parchment paper or a Silpat mat.
Bake for 20 minutes at 425 degrees.
Sauce
Combine 2 tablespoons water and 1 tablespoon cornstarch, mixing to combine.
Add the remaining sauce ingredients to this mixture.
Whisk together until combined.
Add the sauce to a skillet over medium heat.
While constantly stirring, heat the sauce until it begins to thicken.
Add the baked tofu and cauliflower, and toss to combine.
Add sesame seeds and toss again.
Serve with the prepared rice.
