Recipe Vortex

TOFU

12 ounces extra-firm tofu (organic & non-GMO if possible)

SAUCE

2 1/2 Tbsp creamy peanut butter or almond butter

1 Tbsp toasted sesame oil

2 Tbsp tamari (or soy sauce if not gluten-free // or sub coconut aminos but use more as it's less salty)

2 Tbsp maple syrup

1-2 tsp chili garlic sauce

CAULIFLOWER RICE

1 Tbsp toasted sesame oil

1 small head cauliflower

2 cloves garlic (minced // 2 cloves yield ~1 Tbsp or 6 g)

1-2 tsp tamari (or soy sauce if not gluten-free // or sub coconut aminos but use more as it's less salty)

VEGGIES optional

1 cup thinly sliced baby bok choy, green onion, red pepper, or broccoli

1 dash sesame oil

1 dash tamari (or soy sauce if not gluten-free // or sub coconut aminos but use more as it's less salty)

Preheat oven to 400 degrees F (204 C). Line a baking sheet with parchment paper.

If your block of tofu is larger than 12 ounces, trim it down. Then drain your tofu and use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15-20 minutes.

Once pressed, slice tofu into roughly 1/2-inch cubes and arrange on the parchment-lined baking sheet 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, tamari, 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 heat, or tamari 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, prepare cauliflower rice by using a large grater or the grater attachment on 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 (1 Tbsp as original recipe is written // adjust if altering serving size), cauliflower rice, garlic, and tamari. 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 tamari 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. Not freezer friendly.