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 broth and salt to an Instant Pot. Close the lid and set to ‘Rice’. Cook on high pressure for 8 minutes. Keep warm for 5-8 minutes before releasing steam. Fluff up 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 and cook for 2 minutes. Sir in the tofu.
  • Serve over coconut rice and garnish with mint.

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