Step 1
Wrap tofu in a paper towel and cover with plate; rest until moisture is removed about 10 minutes.
Step 2
Heat 1 tablespoon olive oil in a skillet over medium heat. Add cauliflower; cook and stir until tender about 5 minutes.
Step 3
Preheat oven to 425 degrees F (220 degrees C). (If using a countertop convection oven preheat to 400 degrees F (200 degrees C)). Place baking sheet inside to warm.
Step 4
Remove paper towel from tofu; discard. Place tofu onto heated baking sheet using heatproof gloves.
Step 5
Bake in the preheated oven flipping once until tofu is heated through about 3 minutes per side in the conventional oven and 2 minutes per side in the countertop induction oven.
Step 6
Heat remaining 1 tablespoon olive oil in a wok on medium heat. Add onions and scallions; cook and stir until onions are slightly softened about 5 minutes. Stir in garlic. Turn wok to high heat; stir in green peppers.
Step 7
Combine water and orange liqueur in a bowl. Pour 1 tablespoon liqueur mixture into wok; toss with 2 wooden spoons until mixed. Repeat with remaining liqueur mixture; cook and stir until evaporated 3 to 5 minutes.
Step 8
Sprinkle soy sauce into the wok. Fold in tofu until coated.
Step 9
Place cauliflower in serving bowls and top with tofu mixture. Garnish with red chile peppers; season with salt.