Orange Cashew Tofu
Preparation
20 mins
Cook
40 mins
Serves
6
For the Coconut Rice:
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½ cup white rice, rinsed
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½ cup coconut milk
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¼ cup vegetable broth
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½ teaspoon salt
For the Crispy Tofu:
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16 ounces extra firm tofu
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¼ cup cornstarch
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2 tablespoons avocado oil
-
Pinch of salt
For the Orange Sauce:
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⅓ cup Bragg liquid aminos
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¼ cup Sriracha
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⅓ cup orange juice
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3 teaspoons rice vinegar
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2 teaspoons avocado oil
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2 teaspoons sesame oil
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2 tablespoons coconut sugar
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4 cloves garlic, minced
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2 teaspoons ginger, minced
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1 tablespoon sesame seeds
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1 tablespoon cornstarch mixed with 2 tablespoons water
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½ cup cashews
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1/4 head of cauliflower, cut into florets
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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.
