Ingredients:
14 oz container firm or extra-firm tofu
6 T neutral oil
1 T coconut oil
1 bunch scallions
4 T soy sauce
1/4-1/2 T Sriracha
salt and pepper to taste
3 T sesame raw sesame seeds
1 T cornstarch
1/2 pound head cauliflower
1 red bell pepper chopped in bite size pieces
1 medium carrot chopped in bite size pieces
1/4 purple cabbage chopped in bite size pieces
1 clove of garlic minced
1. Trim and chop cauliflower and shred with a cheese grater in a medium bowl. It'll create grains a little bit bigger than "rice"
2. In 12-in skillet over medium, heat 3 T neutral oil until barely smoking.
3. Add the cauliflower and the thinly sliced of whites of scallions, cook, stirring until the "rice" is tender-crisp.
4. Off heat, stir in 3 T soy sauce, taste, salt and pepper as desired. Transfer to a platter. Wipe out skillet and set aside.
5. In medium bowl, stir together 3 T raw sesame seeds, 1 T cornstarch and a pinch of salt and pepper.
6. Drain tofu and halve the tofu lengthwise. Cut each half crosswise into 1/2 in. thick slices., then press and pat them dry with paper towels.
7. Add the tofu slices to the cornstarch mixture; coat on both sides.
8. In the same skillet over medium-high, heat 2 T tablespoons of oil until shimmering.
9. Add the tofu in a single layer and cook, flipping once, until well browned on both sides.
10. Meanwhile in another skillet, heat 1 T coconut oil at high heat, when barely smoking, add chopped carrot, peppers and cabbage. Add soy sauce and sriracha. Keep veggies moving. Add garlic after a minute. Cook til crisply tender.
11. Place the tofu on top of the "rice" and sprinkle with thinly sliced scallion greens. Lightly, decoratively drizzle sriracha. Add stir fried veggies on the side.
Adapted from Milk Street Magazine