Orange Sesame Tofu and Cauliflower
Ingredients
Sauce
- 3/4 cup orange juice
- 3 tablespoons tamari
- 1/4 cup + 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 pack firm tofu
- 1/4 cup + 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
- Approximately 2 tablespoons 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.
Spread 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 about 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.
Combine water and cornstarch together mixing to combine.
Add the remaining sauce ingredients to the cornstarch mixture and 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, tossing again.
Serve with rice!
