1. Preheat the oven to 400 degreesF and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
2. To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into half lengthwise so you have 2 steaks.
3. Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
4. Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
5. Place the tofu in your prepared baking sheet in an even layer. Bake for 25 to 30 minutes, flipping the tofu halfway, until the tofu is deeply golden on the edges.
1. Peel the onion, then roughly chop with the garlic, ginger and cauliflower, stalk and all.
2. Pour in the coconut milk and stock, then add the chopped veg, bring just to the boil, then reduce the heat to low, cover and simmer.
3. After 15 minutes, carefully pour the cauliflower mixture into the food processor- only adding enough liquid to create a sauce-, add in the nut butter and ponzu sauce blend until super smooth, then season to taste. Stir in chopped fresh cilantro.
4. Serve with crispy tofu.
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