Sticky Sesame Tofu

Drain the tofu, pat dry with paper towels, and cut into 6 squares. Trim just the bottom from the broccolini and chop the remainder into 1-inch pieces.

Peel and halve the shallot. Peel and roughly chop the carrot. Peel and halve the ginger. Add the shallot, carrot, and half the ginger to a blender. Add the rice vinegar, just 2 tbsp tamari, 2 tbsp vegetable oil, and ¼ cup water. Blend on high until smooth and season the carrot ginger dressing with salt.

Mince the remaining 2 pieces of ginger. Mince the garlic. In a medium bowl, combine the minced ginger, remaining tamari, minced garlic, and agave. Stir the tamari sauce with a fork to combine.

Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the broccolini and cook until bright green and crisp-tender, about 3 to 4 minutes. Add the cauliflower rice and cook, stirring occasionally, until tender and brown in places, about 4 to 5 minutes. Season with salt and pepper. Transfer broccolini and rice to a large bowl and cover to keep warm.

Return the skillet to medium-high heat and add the sesame oil. Once hot, add the tofu and cook until browned, about 3 to 5 minutes per side. Pour the tamari sauce over the tofu and cook until it’s caramelized and sauce has thickened, about 1 to 2 minutes. Season sticky sesame tofu with salt.

Divide the broccolini and cauliflower rice between large plates. Top with sticky sesame tofu and drizzle with the carrot ginger dressing. Sprinkle with smoked nori spice.