Orange Sesame Tofu and Cauliflower
Ingredients
Sauce
- 3/4 cup OJ
- 3 T tamari
- 1/4 cup + 2 T agave
- 1 1/2 T rice vinegar
- 1 1/2 t garlic
- 1 1/2 T ginger
- Large pinch red chili flakes
- 1 T corn starch
- 2 T water
Tofu
- 1 pack firm tofu
- 1/4 cup + 1 T cornstarch
- 1 1/2 t garlic powder
- 1 1/2 t onion powder
- salt
Cauliflower
- 1/2 head cauliflower
- 1-2 T olive oil
- 1 t garlic powder
- 1 t onion powder
- salt
Rice
- 1 1/2 cup rice
- 3 cups water
Garnish
- ~2 T sesame seeds
Preparation
Prepare rice as instructed on packaging.
For the tofu: Preheat oven to 425 degrees. Press and drain the tofu to remove liquid, then cut into small pieces.
In a medium mixing bowl, dust the bottom with half of the cornstarch, garlic powder, onion powder, and salt. Add the tofu and dust with the remaining mixture. Toss until evenly coated.
Spread the tofu evenly on a large baking pan and bake for 30 minutes, flipping the pieces halfway through.
For the cauliflower: Fill a saucepan with enough water to submerge the cauliflower pieces and bring to a boil. Add the cauliflower and boil for 5 minutes.
Remove with a slotted spoon and transfer to a bowl. Toss with 1-2 tablespoons olive oil, garlic powder, onion powder, and salt.
Transfer to a baking pan lined with parchment paper or a Silpat mat and bake for 20 minutes at 425 degrees.
For the sauce: Combine 2 tablespoons water and 1 tablespoon cornstarch, mixing to combine. Add the remaining sauce ingredients and whisk together until combined.
Add the sauce to a skillet over medium heat and stir constantly until it thickens.
Add the baked tofu and cauliflower to the sauce and toss to combine.
Add sesame seeds and toss again.
Serve with the prepared rice.
