For the Cauliflower Rice
1 medium cauliflower crown
1 tbsp. vegetable oil
For the Sauce
For the Hoisin Tofu and Mushrooms
Make the Cauliflower Rice
Break cauliflower crown into a few large chunks and place in food processor bowl. Pulse until chopped into rice-sized pieces.Coat large skillet with oil and place over medium heat. Add cauliflower and sauté until tender, about 5 minutes. Divide onto plates.
Make the Sauce
Whisk all ingredients together in small bowl. Set aside.
Make the Hoisin Tofu and Mushrooms
Slice tofu into ½ inch thick slabs, then slice each slab into 1 inch wide squares or triangles.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.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.Divide tofu over cauliflower rice and mushrooms. Top with remaining sauce, sesame seeds and scallions.