Chili Cauliflower and Tofu Recipe

Ingredients

• 1 Tbsp cornstarch
• 1 Tbsp neutral oil, such as sunflower
• 1 Tbsp low-sodium soy sauce (or tamari, if gluten-free)
• 1 14-ounce block extra-firm tofu, drained and pressed for 1 hour and cut into ¾-inch cubes
• 1 medium cauliflower, cut into bite-size florets
• 1 ½ tsp neutral oil, such as sunflower
• Pinch of salt
• 2 Tbsp low-sodium soy sauce (or tamari)
• 2 Tbsp maple syrup
• 1 Tbsp tomato paste
• 1 Tbsp rice vinegar
• 1 Tbsp sriracha or sambal oelek, to taste
• 2 tsp cornstarch
• ¼ tsp freshly cracked black pepper
• 2 tsp grated ginger
• 6 garlic cloves, minced (about 1 ½ Tbsp)
• 4 to 6 scallions, sliced, white and green parts separated
• 3 dried red chilies, optional
• Salt, to taste
• Jasmine rice (or preferred alternative), optional