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Slice tofu into ½ inch thick slabs, then slice each slab into 1 inch wide squares or triangles.
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Coat large skillet with half of oil and place over medium heat. Arrange mushroom slices in a single layer. Cook about 5 minutes, flip and cook another 5 minutes, until browned on both sides. Divide over cauliflower rice.
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Add remaining oil to skillet and raise heat to medium-high. Arrange tofu pieces in a single layer. Cook about 3 minutes, flip and cook another 3 minutes, until browned on both sides. Pour half of sauce over tofu. Cook 2 minutes, flip and cook 2 minutes more, just until sauce thickens and coats tofu.
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Divide tofu over cauliflower rice and mushrooms. Top with remaining sauce, sesame seeds and scallions.