Place the tofu between paper towels and put your heaviest skillet or pot on top to weigh it down and get the moisture out. Leave it there for 20 minutes.
Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper. Toss the cauliflower with oil until coated. Spread it out evenly.
Cut the tofu up into 1/2 inch cubes. Place on the baking sheet and sprinkle with cornstarch. Toss to coat the tofu in cornstarch - it doesn’t have to be perfect. Sprinkle the cauliflower and tofu with salt and spread everything evenly on the baking sheet.
Roast for 25 minutes on the center rack.
Meanwhile, add the miso and water to a jar. Stir, to thin out the miso. Add the remaining ingredients and shake vigorously to combine. Add a tiny bit of warm water if needed to thin it out to about a heavy cream consistency.
Toss the cauliflower and tofu, and about half of the peanut sauce, in a bowl until coated. * If you have time * let the tofu marinate for 20 minutes, then sauté it in a skillet over medium-high heat until hot again. Not necessary, but makes it even more delicious! You can marinate it up to 48 hours in advance.
Garnish with mung bean sprouts, cilantro, sesame seeds, peanuts, etc.!
