Instructions

1. Prep your veggies. Cut the broccoli is small-medium florets and set aside. Cut the acorn squash into thin slices, and then cut into fourths or 2 inch pieces.
2. Cut the tofu into long rectangles and place on a clean, thin dishtowel. Fold the dishtowel overtop the tofu and gently press to absorb some of the moisture out of the tofu.
3. Stack the tofu rectangles and cut them into 1/2 inch squares.
4. Melt 2 tablespoons ghee in a large pan and place the broccoli and squash into the pan.
5. Sauté for 10 minutes until the broccoli starts to get golden brown.
6. Add the tofu to the pan along with 2 more tablespoons of ghee and 2 cloves of minced garlic.
7. Continue to sauté, tossing occasionally until the tofu turns golden brown and crisps up a bit on the outside. Note: not all sides will be perfectly golden brown. Typically I get 2 – 3 sides of the tofu cube to be golden brown.
8. In a separate pan, sauté the cauliflower rice stirring frequently with 1 tablespoon ghee for 5 minutes.
9. Add 2 cloves of garlic and salt. Cook for another 5 minutes, stirring frequently and set aside.
10. In a small bowl, whisk together the tamari, sesame oil, peanut butter, agave nectar, and hot sauce.
11. Once the tofu is golden brown, pour the sauce and pecans into the tofu pan and continue to cook over medium heat, stirring occasionally, for about 3 – 5 minutes until the sauce thickens a bit.
12. Scoop the cauliflower rice into the bowls.
13. Top with a few scoops of the tofu mixture. Squeeze a lime wedge and garnish with sesame seeds and cilantro.