There is a lot of fear of soy products because of their supposed association with breast cancer, but studies show that they have a protective benefit against breast cancer. In fact, in countries like... Japan and China, where soy intake is the highest, the incidence of breast cancer is the lowest. Get all the nutritional benefits of whole soy products like tofu in this mouthwatering dish infused with some of the best Asian-inspired flavors.
Add chopped and drained tofu to a medium bowl and add 1 tablespoon of soy sauce and 2 tablespoons of sesame oil. Marinate for 30 minutes.
Once the tofu is marinated, add the cauliflower florets and the remaining 2 tablespoons of sesame oil. Mix to combine.
On a parchment or foil-lined baking sheet, spread the tofu and cauliflower out evenly. Roast in pre-heated oven for 20 to 30 minutes, until desired crispiness is achieved.
While the tofu and cauliflower roast, make the sauce: Add remaining 1 tablespoon of soy sauce, sriracha, honey, garlic, ginger, orange zest, and orange juice to a pan or skillet over medium heat. Stir to combine, then whisk in the corn starch to thicken the sauce.
Once the tofu and cauliflower are removed from the oven, add to the sauce. Mix gently to combine. Toss with chopped scallions.
Serve over brown rice. Top with sesame seeds.
Recipe by Laura Buono, RD, CSO, CD, CNSC
Firm tofu is full of water. It’s very important to drain it well before making any dish where you want it to brown. Here’s how:
Line a tray or board with a couple of layers of paper towel. Put a chopstick or butter knife under one end of the tray so that it tilts slightly. This will allow the water in the tofu to drain away. Lay the block of tofu on the tray and cover it with more paper towels. Place a cutting board on top of the tofu, and then a weight (a heavy skillet works well). Leave for about 1 hour. This will gently press out most of the excess water.
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