Sticky Orange Cashew Tofu + Coconut Rice

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Are you gluten-free? 🤔 #ad I typically use gluten-free soy sauce in my Asian recipes & @bragglivefoodproducts is the perfect soy sauce alternative👌🏼All the flavor, with none of the gluten 😉 But man I killed it with this one! 💣 Cooking a different cuisine can be intimidating 😬 But sometimes, throwing together a bunch of stuff turns out deliciously 🙌🏼 It may look complicated, but trust me, it’s super easy! ✔️ Nice thick sauce, crispy tofu & crunchy cashews 👅 Paired with the easiest coconut 🥥 rice 🍚 Find the Bragg Liquid Aminos at your local #Kroger#Kroger grocery store here or on 🛍⠀

Sticky Orange Cashew Tofu + Coconut Rice

🔪 Prep Time: 20 minutes

🍳Cook Time: 20 minutes

🕒Total Time: 45 minutes

🍴Serving Size: 3-4


Coconut Rice -

  • 1/2 cup White Rice, rinsed

  • 1/2 cup Coconut Milk

  • 1/4 cup Vegetable Broth

Crispy Tofu -

  • 16 oz Extra Firm Tofu, cubed

  • ~1/4 cup Tapioca Flour (or cornstarch)

  • 2 tbsp Avocado Oil

Orange Sauce -

  • 1/3 cup Liquid Aminos (@bragglivefoodproducts)

  • 1/4 cup Sriracha Sauce (for a milder sauce use - 2 tbsp Ketchup + 2 tbsp Sriracha)

  • 1/3 cup Fresh Orange Juice

  • 3 tsp Rice Vinegar

  • 2 tsp Avocado Oil

  • 2 tsp Sesame Oil

  • 2 tbsp Coconut Sugar

  • 4 cloves Garlic, minced

  • 2 tsp Ginger, minced

  • Sprinkles of Sesame Seeds

  • 1 tbsp Tapioca Flour + 2 tbsp Water

As well as -

  • 2 handfuls of Cashews

  • 1/4 head of Cauliflower

  • Fresh Mint (or preferred garnish)


Coconut Rice -

  1. Add all the ingredients to an Instant Pot. Mix well & then close the lid. Make sure the vent is turned to 'Sealing'.

  2. Then hit ‘Rice’. Cook on High Pressure for the lowest time of 8 minutes. Enable ‘Keep Warm’ for 5-8 minutes before carefully releasing the steam with a spatula or towel.

  3. Fluff up the rice with a fork.

Crispy Tofu -

  1. Cut you tofu into three slabs (I like to use Extra Firm, high protein tofu from Trader Joes)

  2. Wrap in paper towels & press between two plates or a heavy pan. This will release any excess water. Leave for at least 15 minutes.

  3. Then cut into your desired sized cubes. Ensure they are not too thick as they won't cook well all the way through.

  4. Add your tapioca flour to a small plate. Then coat each cube evenly & cook in a skillet with your avocado oil. You’ll most likely do two batches so use a tbsp of oil for each batch.

  5. Cook the tofu on each side until brown & crispy. Set aside.

Orange Sauce -

  1. Add all the ingredients to a large bowl & mix well.

  2. Then add to your skillet on low heat. Cook until it starts to simmer.

  3. In a small bowl, mix together your tapioca flour + water. This is what will thicken your sauce. It is optional, however, if you like the consistency to be thin.

  4. Mix well into your sauce.

Finally -

  1. Add in the cashews & cauliflower. Evenly coat & cook for ~2 minutes.

  2. Finally, add in your cubed tofu & evenly toss in the sauce.

  3. Serve over your coconut rice & garnish for some freshness! 🔥

Notes & Tips:

  • Make sure to rinse your rice really well! You should ALWAYS do this when cooking with rice or quinoa. I typically rinse in water 3-4 times until the water is no longer murky.

  • For the coconut milk, I use canned milk and give it a good shake before opening. Coconut milk is usually separated into two - the top is thick and creamy (great for vegan desserts) & the bottom is essentially coconut water. I like to get it mixed so it's a good thin but creamy consistency.

  • You can also cook the rice easily on a stove top. Add all your ingredients to a pot, cover with a lid & cook on medium heat until all the liquid has been absorbed. You may need to add extra broth/water to ensure the rice is cooked.

  • If you can get your hands on Extra Firm Tofu, even better and crispier! They are just a bit harder to find. Like mentioned above, I get mine from Trader Joes.

  • When cooking the tofu in your skillet, make sure none are touching together otherwise they will slightly stick due to the tapioca flour.

  • For the orange juice, I used Evolution Fresh that I got from Whole Foods. If you can juice fresh oranges at home, even better!

  • Again, remember you can completely customize the spiciness level of this dish. I love lots of spice so I added in lots of Sriracha but both are optional.

  • For leftover, store sauce and rice separately in air-tight containers. Reheat on a stove or in the microwave and it tastes just as good as new!

Video Tutorial:

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My name is Ritisha Gupta aka Tisha's Veggie Eats! I'm 25 years old and currently live in Houston, TX. I am a full-time Digital Designer and a part-time food blogger. I started my food blog on Instagram as a way to showcase healthy living & share my delicious meals. Read more...





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