Crispy Peanut Tofu with Cauliflower Rice

• 12 oz extra-firm tofu, pressed12 oz extra-firm tofu, pressed
• 2 1/2 tbsp creamy peanut butter2 1/2 tbsp creamy peanut butter2 1/2 tbsp sunflower seed butter2 1/2 tbsp sunflower seed butter — swaps in cleanly with no nuts; almond butter works too if tree nuts are fine
• 2 tbsp toasted sesame oil, divided2 tbsp toasted sesame oil, divided2 tbsp avocado oil, divided2 tbsp avocado oil, divided — you lose the toasted nutty flavor, but it cooks the same
• 3 tbsp tamari, divided3 tbsp tamari, divided
• 2 tbsp maple syrup2 tbsp maple syrup
• 1–2 tsp chili garlic sauce2 tsp chili garlic sauce
• 1 small head of cauliflower1 head cauliflower, grated into rice
• 2 cloves garlic, minced2 cloves garlic, minced
• 1 cup sliced veggies (bok choy, green onion, red pepper, or broccoli)1 cup mixed stir-fry vegetables, thinly sliced

Steps

1. Heat the oven to 400°F and line a baking sheet with parchment.
2. Press the tofu 15–20 minutes to squeeze out the water, then cut it into 1/2-inch cubes.
3. Spread the cubes out so they don't touch and bake 20–25 minutes — pull them at 20 for chewy, 25 for crisp.
4. Whisk the peanut butter, 1 tbsp of the sesame oil, 2 tbsp tamari, maple syrup, and chili garlic sauce into a smooth sauce. Taste and adjust the heat, sweetness, or salt.
5. Toss the baked tofu in the sauce and let it sit 10–15 minutes to soak up the flavor.
6. Pulse the cauliflower in a food processor (or run it over a box grater) until it breaks down into rice-sized bits.
7. Heat the rest of the sesame oil in a big skillet over medium. Add the cauliflower rice, garlic, and a splash of tamari, and cook 5–8 minutes until tender and lightly browned, then move it to a platter.
8. If you want extra veggies, sauté them in a little oil with a splash of tamari just until they soften, then stir them into the rice.
9. Add the marinated tofu to the hot pan, holding back a few spoonfuls of sauce. Cook about 3 minutes, scraping up the caramelized bits, until browned.
10. Pile the tofu over the cauliflower rice and spoon the reserved sauce on top.