Ingredients

TOFU

• 340g extra-firm tofu

SAUCE

• 2 ½ Tbsp creamy peanut butter or almond butter
• 1 Tbsp toasted sesame oil
• 2 Tbsp soy sauce
• 2 Tbsp maple syrup
• 1-2 tsp chili garlic sauce

CAULIFLOWER RICE

• 15 ml toasted sesame oil
• 1 small head cauliflower
• 2 cloves garlic (minced // 2 cloves yield ~1 Tbsp or 6 g)
• 1-2 tsp soy sauce

VEGGIES

• You can use what ever you have to hand, but we recommend asian greens, peppers, or broccoli.
• 1 dash sesame oil
• 1 dash soy sauce

Method

• Preheat oven to 200C.
• Drain and press your tofu if necessary, slice into cubes and arrange on a baking tray in a single layer. Ensure they aren't touching so they will crisp up. Bake for 20-25 minutes to dry/firm the tofu. NOTE: At 20 minutes, the tofu should be chewy, and at 25 minutes, the tofu should be more crispy. Bake according to preference.
• In the meantime, prepare sauce by adding peanut butter, sesame oil, soy sauce, maple syrup, and chili garlic sauce to a medium mixing bowl and whisking until combined. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, or soy sauce for saltiness.
• Add baked tofu to the peanut sauce and toss to coat. Let marinate for 10-15 minutes to saturate the tofu and infuse the flavor.
• In the meantime, make the cauliflower rice by using a large grater or breaking into chunks and pulsing in a food processor. Set aside. Mince garlic if you haven’t already done so, and wash and slice any veggies you want to add to the dish (optional).
• Heat a large rimmed skillet over medium heat. Once hot, add sesame oil, cauliflower rice, garlic, and soy sauce. Stir and sauté, stirring occasionally, for about 5-8 minutes until slightly browned and tender. Transfer to a serving platter.
• If adding any veggies to your dish (optional), cook them now in a bit of sesame oil and a dash of soy sauce until just tender. Add to the cauliflower rice.
• to the preheated pan, add the marinated tofu with most of the sauce (reserving a few spoonfuls for serving). Cook, stirring frequently for ~3 minutes until browned. The sauce will caramelize and may stick to the pan a bit – this is normal and adds more flavor to the dish. Stir with spatula, scraping up any caramelized bits. Then transfer tofu to the cauliflower rice platter.
• Serve with any leftover sauce. Leftovers reheat well and will keep covered in the refrigerator up to 2-3 days.