Orange Cashew Tofu

For the Coconut Rice:

½ cup white rice, rinsed

½ cup coconut milk

¼ cup vegetable broth

½ teaspoon salt

 

For the Crispy Tofu:

16 ounces extra-firm tofu

¼ cup cornstarch

2 tablespoons avocado oil

Pinch of salt

 

For the Orange Sauce:

⅓ cup Bragg Liquid Aminos

¼ cup Sriracha

⅓ cup orange juice

3 teaspoons rice vinegar

2 teaspoons avocado oil

2 teaspoons sesame oil

2 tablespoons coconut sugar

4 cloves garlic, minced

2 teaspoons ginger, minced

1 tablespoon sesame seeds

1 tablespoon cornstarch mixed with 2 TBSP water

½ cup cashews

1/4 head of cauliflower, cut into florets

Fresh mint

 

1. Add rice, coconut milk, vegetable broth, and salt to an Instant Pot. Close the lid and set it to ‘Rice’. Cook on high pressure for 8minutes. Keep warm for 5-8 minutes before releasing steam. Fluff up the rice with a fork.
2. Cut tofu into three slabs. Wrap in paper towels, press between two plates, and release excess water for about 15 minutes. Cut slabs into cubes. Add cornstarch to a plate and coat each evenly with the cornstarch.
3. Add avocado oil to a skillet over medium heat. Add the tofu and cook until browned on each side. Remove from heat, drain on paper towels, and season with salt.
4. In a small bowl, whisk together liquid aminos, sriracha, orange juice, avocado oil, sesame oil, coconut sugar, garlic, ginger, sesame seeds. Add to a skillet on low heat and bring to a simmer. Add cornstarch and water mixture to the skillet and cook until sauce is thickened, about 1-2 minutes more.
5. Add the cashews and cauliflower to the skillet & cook for 2 minutes. Sir in the tofu.
6. Serve over coconut rice and garnish with mint.