• Defrost frozen tofu overnight in the refrigerator. Remove all excess liquid. Slice tofu into ½ inch thick pieces (about 8 slices). Pour one tablespoon of the marinade over each piece of tofu. Set aside in the refrigerator while you prep cauliflower.
• Add remaining marinade to a large bowl. Add cauliflower pieces and toss in marinade. Set aside.
• Place arrowroot or cornstarch onto a plate. Lightly dredge both sides of tofu in the powder. Shake off excess, and place on an oiled sheet pan, with space in between. Place cauliflower around tofu, allowing space between tofu and cauliflower; you may need an additional sheet pan to allow plenty of room.
• Bake in preheated oven or air fryer at 400 degrees for 20 minutes. Flip the tofu halfway through. If using two pans, rotate pans halfway through.‍

Note:

• Freezing tofu will change the texture of the block of tofu, creating a firmer, more absorbent vehicle for your marinade, spice mix, or coating.  Freezing will also allow the tofu to maintain its shape during cooking.
• I freeze the entire block and let it defrost overnight in the refrigerator, knowing I will be preparing it in the next three days. To save time, you can prep the tofu by cutting it into cubes and placing it on a sheet pan. Place the sheet pan in the freezer for 1 hour, place tofu cubes in a freezer-safe bag, remove all the air, seal the bag, and place it back in the freezer. Remove the frozen cubes as needed.‍