Sesame Orange Tofu and Cauliflower
Ingredients
- 3/4 cup orange juice
- 3 tbsp tamari
- 1 1/2 tbsp rice vinegar
- 1 1/2 tsp garlic powder
- 1 1/2 tbsp ginger powder
- large pinch red chili flakes
- 1 tbsp corn starch
- 2 tbsp water
- tofu:
- 1 pack firm tofu, pressed and drained of liquid
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- salt
- cauliflower:
- 1/2 head cauliflower, cut into bite sized pieces
- 1-2 tbsp olive oil, optional
- 1 tsp garlic powder
- 1 tsp onion powder
- salt
- rice:
- 1 1/2 cup rice
- 3 cups water
- this recipe also tastes so good when served with coconut rice
- 2 tbsp sesame seeds
Preparation
Prepare rice as instructed on packaging.
Preheat oven to 425 degrees.
After your tofu is pressed of liquid cut into small pieces
Into a medium mixing bowl dust the bottom of the bowl with half the cornstarch, garlic powder, onion powder, and salt
Add tofu into the bowl and dust the remaining cornstarch on top
Toss the bowl over and over until the tofu is evenly coated with cornstarch
Pread evenly on a large baking pan and bake for 30 minutes flipping the tofu pieces half way.
Fill a saucepan with enough water to submerge the cauliflower pieces, bring to a boil
Once boiling add in cauliflower pieces and boil for 5 minutes
Remove with a slotted spoon and transfer to a bowl, toss in ~1-2 T olive oil (just enough to coat, optional), 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 as well
Combine water and cornstarch together mixing to combine
Add the remaining sauce ingredients to the cornstarch mixture
Whisk together until combined
Add the sauce into a skillet on medium heat
While constantly stirring, heat the sauce until it begins to thicken
Add the baked tofu and cauliflower, toss to combine
Add sesame seeds
