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
- 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.
- 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.
- 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.
- 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.
- Add the cashews and cauliflower to the skillet & cook for 2 minutes. Sir in the tofu.
- Serve over coconut rice and garnish with mint.