Put cauliflower in food processor. Pulse until you get a rice consistency. Spread on a baking sheet. Drizzle olive oil, salt, and pepper on top. Cook at 450°F for 10 minutes. Stir and cook another 5-10 minutes or until tender.
Tofu
Slice drained and pressed tofu into cubes or triangles. Dredge in corn starch - twice if you want a really crispy exterior. Heat enough vegetable oil in a pan to cover pan. Add tofu. Cook on both sides until crispy and browned.
Teriyaki Sauce
In a saucepan combine tamari, mirin, brown sugar, garlic, white and light green parts of green onion. Cook over medium high heat until sugar dissolves. In a bowl, dissolve corn starch in water. Add to pan with teriyaki sauce ingredients. Simmer until thickened.
Serve over crispy tofu and cauliflower rice. Top with dark green parts of green onion.
Notes
This recipe will last about 5 days in an airtight container in the fridge.To see how to cook cauliflower rice on the stove, see my recipe for Baked Tofu Temaki Sushi with Cauliflower Rice. To adjust the cauliflower rice for this recipe, you'll double the amount of cauliflower and omit the brown rice vinegar, sugar, and tamari.