Sticky Cashew Cauliflower
[Vegan]

To Make the Tofu:

1. Pre-heat your oven to 325°F.
2. Press the tofu using a tofu press or by placing something heavy on top for about 15 minutes.
3. Cut the tofu into 1/2 inch squares and place into a bowl.
4. Add the 2 tablespoons of soy sauce and toss to coat evenly.
5. Spread onto a pan and cook for about 40 minutes turning once at the halfway mark.
6. Remove from the oven and set aside.

To Make the Rest of the Bowl: 

1. Turn your oven up to 450°F.
2. Lightly oil a pan and spread out your cauliflower florets evenly.
3. Bake for about 15 minutes until cauliflower edges begin to brown.
4. Remove from the oven.
5. Add the soy sauce, maple syrup, rice vinegar, pressed garlic, sesame oil, grated ginger, and water in a saucepan. Heat to boiling while frequently whisking.
6. Meanwhile, mix your cornstarch and 3 tablespoons cold water in a small dish.
7. When your sauce comes to a boil, add your cornstarch mix and reduce heat to medium until sauce has thickened. Remove from heat.
8. Heat a large skillet over medium heat and add your cashews. Toast while stirring frequently for about 2-3 minutes until they start to brown. Add your sauce, cauliflower and baked tofu to the skillet with the cashews. Add your peas and stir to combine.
9. Optional: serve over rice or quinoa with sesame seeds, chopped scallions or red pepper flakes to garnish.