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 packaging.
Preheat oven to 425 degrees.
After tofu is pressed of liquid, cut into small pieces.
Into a medium mixing bowl, dust the bottom with half the cornstarch, garlic powder, onion powder, and salt.
Add tofu into the bowl and dust the remaining cornstarch on top.
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.
Fill a saucepan with enough water to submerge the cauliflower pieces and bring to a boil.
Once boiling, add cauliflower pieces and boil for 5 minutes.
Remove with a slotted spoon and transfer to a bowl, toss in 1-2 tablespoons 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.
Combine water and cornstarch together and mix to combine.
Add the remaining sauce ingredients to the cornstarch mixture and 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, toss to combine.
Add sesame seeds, tossing again.
Serve with rice!
