Crispy Tofu
14 oz. extra firm organic tofu
2 tablespoons coconut aminos
2 tablespoons arrowroot powder
Olive oil cooking spray

Cauliflower Rice
4 cups riced cauliflower
1 tablespoon sesame oil
Sea salt + pepper to taste
Handful of chopped green onion
1/4 cup chopped peanuts

Thai Peanut Sauce
1/2 cup Georgia Grinders creamy peanut butter
2 tablespoons coconut aminos
2 tablespoons lime juice
1/2 cup light coconut milk
2 teaspoons minced garlic
2 teaspoons jarred ginger

Servings: 4-6
Prep time: 30 minutes Cook time: 30 minutes

Directions:

1. First, prepare the tofu by placing a few paper towels on top of a cutting board. Place your tofu block on top and another 2-4 paper towels on top of it. Place another cutting board or something heavy like a book on top of the paper towels to press out excess liquid. Alternatively, you can use a tofu press if you have one! Allow the tofu to drain liquid for at least 15-30 minutes.

2. Once ready, preheat oven to 400 degrees Fahrenheit. Slice your tofu in half lengthwise then cut into 1-inch cubes. Place the tofu into a mixing bowl and toss with coconut aminos then add arrowroot powder. Mix until fully coated and no clumps remain. Spread tofu onto a lined baking tray in an even layer. Bake for 30 minutes, tossing halfway until tofu is crisp and golden.

3. While the tofu bakes, prepare the cauliflower rice. Drizzle sesame oil in a frying pan over medium heat. Add in the riced cauliflower, sea salt, and pepper. Mix and cook for about 5- 10 minutes, careful not to overcook or it will be soggy! Turn off heat and toss in chopped peanuts and green onion, saving some for topping.

4. Prepare the peanut sauce by combing all ingredients in a high-powered blender until smooth and creamy. Once the tofu is done, serve with cauliflower rice and mix in peanut sauce. Top with extra chopped peanuts, green onion and optional toppings like sesame seeds or hot sauce. Enjoy!

Storage: Leftovers stay fresh in an airtight container in the fridge for up to 4 days. Leftover peanut dressing will thicken in the fridge, stir in more coconut milk when ready to re-use.

Recipe by Selena from @thenutritiouskitchen