Ingredients
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
- 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.
