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
Sesame seeds
- ~2 T sesame seeds
Preparation
Rice
Prepare rice as instructed on packaging.
Tofu
Preheat oven to 425 degrees.
After pressing and draining the tofu of liquid, cut it 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
Cut the cauliflower into bite-sized pieces
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 water and cornstarch together and mix to combine.
Add the remaining sauce ingredients to this mixture.
Whisk together until combined.
Add the sauce to a skillet on 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 rice.