Sesame Orange Tofu and Cauliflower
Ingredients
Sauce
- 3/4 cup orange juice
- 3 tbsp tamari
- 1/4 cup + 2 tbsp agave
- 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
- 1/4 cup + 1 tbsp cornstarch
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- salt
Cauliflower
- 1/2 head cauliflower
- 1-2 tbsp olive oil, optional
- 1 tsp garlic powder
- 1 tsp onion powder
- salt
Rice
- 1 1/2 cup rice
- 3 cups water
Garnish
- ~2 tbsp sesame seeds
Preparation
Prepare rice as instructed on the packaging.
Preheat oven to 425 degrees Fahrenheit.
For the tofu: After pressing and draining the tofu, cut it into small pieces. Dust with half the cornstarch, garlic powder, onion powder, and salt in a bowl. Add the remaining cornstarch and toss until evenly coated. Spread on a baking pan and bake for 30 minutes, flipping halfway.
For the cauliflower: Bring a saucepan of water to a boil. Add cauliflower pieces and boil for 5 minutes. Remove and toss with olive oil (if using), garlic powder, onion powder, and salt. Transfer to a lined baking pan and bake for 20 minutes at 425 degrees.
For the sauce: Mix cornstarch and water together. Add the remaining sauce ingredients and whisk until combined. Heat in a skillet over medium heat, stirring constantly, until the sauce thickens. Add the baked tofu and cauliflower, toss to combine. Sprinkle with sesame seeds and serve with rice.
Notes
This recipe tastes great when served with coconut rice.
