First, press the tofu to remove excess water.
Wrap the block in a clean kitchen towel or paper towels, place it on a plate, and set something heavy on top (like a cast-iron skillet or a few books) for at least 30 minutes.
Preheat your oven to 400°F / 200°C.
Line a baking sheet with parchment paper.
Once pressed, cut the tofu into 1-inch cubes.
In a medium bowl, toss the tofu cubes with 1 tbsp (15 ml) sesame oil and the minced garlic until evenly coated.
Spread the tofu in a single layer on the prepared baking sheet.
Bake for 25-30 minutes, flipping halfway through, until the edges are golden brown and crispy.
While the tofu bakes, prepare the sauce.
In a small bowl, whisk together 1 ½ tbsp sesame oil, chili garlic sauce, peanut butter, soy sauce, and brown sugar until smooth and fully combined.
Prepare the cauliflower by shredding it into rice-sized pieces using a food processor or a box grater. You can also use store-bought cauliflower rice to save time.
Heat 1 tsp (5 ml) of sesame oil in a large skillet or wok over medium-high heat.
Add the cauliflower rice and sauté for 5-8 minutes, stirring occasionally, until it's tender-crisp.
Set aside.
Once the tofu is finished baking, add it to the skillet with the peanut sauce.
Stir gently over medium heat for 1-2 minutes, allowing the sauce to thicken and coat every piece of tofu.
To serve, plate a generous portion of the cauliflower rice and top it with the saucy, crispy peanut tofu.
Garnish with sesame seeds or sliced green onions if desired, and enjoy immediately.
