Orange Cashew Tofu


20 mins


40 mins





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 tablespoons water

  • ½ cup cashews

  • 1/4 head of cauliflower, cut into florets

  • Fresh mint

In this recipe:

  • Add rice, coconut milk, vegetable brothand salt to an Instant Pot. Close the lid andset to ‘Rice’. Cook on high pressure for 8minutes. Keep warm for 5-8 minutes beforereleasing steam. Fluff up rice with a fork.
  • Cut tofu into three slabs. Wrap in papertowels, press between two plates andrelease excess water for about 15 minutes.Cut slabs into cubes. Add cornstarch toa plate and coat each evenly with thecornstarch.
  • Add avocado oil to a skillet over mediumheat. Add the tofu and cook until brownedon each side. Remove from heat, drain onpaper towels and season with salt.
  • In a small bowl, whisk together liquidaminos, sriracha, orange juice, avocado oil,sesame oil, coconut sugar, garlic, ginger,sesame seeds. Add to a skillet on low heatand bring to a simmer. Add cornstarch andwater mixture to the skillet and cook untilsauce is thickened, about 1-2 minutes more.
  • Add the cashews and cauliflower to the skilletand cook for 2 minutes. Sir in the tofu.
  • Serve over coconut rice and garnishwith mint.

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