Orange Sesame Tofu and Cauliflower
Ingredients
Sauce
- 3/4 cup orange juice
- 3 tablespoons tamari
- 1/4 cup plus 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, pressed and drained
- 1/4 cup plus 1 tablespoon cornstarch
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- salt
Cauliflower
- 1/2 head cauliflower, cut into bite-sized pieces
- 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 the packaging.
Preheat oven to 425 degrees.
Press and drain the tofu of liquid, then cut into small pieces.
In a medium mixing bowl, dust the bottom with half the cornstarch, garlic powder, onion powder, and salt.
Add tofu to the bowl and dust with the remaining cornstarch mixture.
Toss the bowl until the tofu is evenly coated with cornstarch.
Spread the tofu evenly on a large baking pan and bake for 30 minutes, flipping the pieces halfway.
For the cauliflower, fill a saucepan with enough water to submerge the pieces and bring to a boil.
Add cauliflower pieces and boil for 5 minutes.
Remove with a slotted spoon and transfer to a bowl.
Toss the cauliflower 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 water and cornstarch, mixing to combine.
Add the remaining sauce ingredients and whisk together until combined.
Add the sauce to a skillet on medium heat.
Stir constantly until the sauce begins to thicken.
Add the baked tofu and cauliflower to the sauce and toss to combine.
Add sesame seeds and toss again.
Serve with rice.
