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, pressed and drained of liquid
- 1/4 cup + 1 tbsp cornstarch
- 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
Garnish
- 2 tbsp sesame seeds
Preparation
Prepare rice as instructed on the packaging.
Preheat oven to 425 degrees Fahrenheit.
After pressing and draining the tofu, cut it into small pieces. In a medium mixing bowl, combine half of the cornstarch, garlic powder, onion powder, and salt. Add the tofu and dust with the remaining cornstarch mixture, then toss until evenly coated. Spread on a large baking pan and bake for 30 minutes, flipping the pieces halfway through.
Fill a saucepan with enough water to submerge the cauliflower pieces and bring to a boil. Add cauliflower and boil for 5 minutes. Remove with a slotted spoon and transfer to a bowl. Toss with 1-2 tablespoons of olive oil (optional), 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 Fahrenheit.
In a small bowl, mix 2 tablespoons of water with 1 tablespoon of cornstarch. Add the remaining sauce ingredients to this mixture and whisk until combined. Pour the sauce into a skillet over medium heat and stir constantly until it begins to thicken. Add the baked tofu and cauliflower, toss to combine. Sprinkle with 2 tablespoons of sesame seeds and toss again. Serve with the prepared rice.
Tips
This recipe is especially delicious when served with coconut rice.
