Orange Cashew Tofu Orange Cashew Tofu

Raw materials

For coconut rice:

• ½ cup white rice, rinsed

• ½ cup coconut milk

• ¼ cup vegetable soup

• ½ teaspoon salt

Crispy tofu:

• 16 oz Extra Firm Tofu

• ¼ cup cornstarch

• 2 tablespoons avocado oil

• A pinch of salt

Orange juice:

• ⅓ cup liquid amino acids

• ¼ cup Sriracha

• ⅓ cup of 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

1. Add rice, coconut milk, vegetable broth and salt to 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 the rice with a fork.
2. Cut the tofu into three pieces. Wrap in paper towels and press between two plates to release excess water, about 15 minutes. Cut the slab into squares. Add cornstarch to the dish and coat evenly with cornstarch.
3. Add avocado oil to skillet over medium heat. Add tofu and cook until browned on all sides. Remove from heat, drain on paper towels and season with salt.
4. In a small bowl, stir together Liquidaminos, sriracha, orange juice, avocado oil, sesame oil, coconut sugar, garlic, ginger, and sesame seeds. Add to the pan over low heat and bring to a simmer. Add the cornstarch and water mixture to the skillet and cook until the sauce thickens, about 1-2 minutes more.
5. Add cashews and cauliflower to skillet and cook for 2 minutes. Mr. Tofu.
6. Serve over coconut rice and garnish with mint.