Wrap tofu in a paper towel and cover with a plate to remove moisture for 10 minutes.

Heat 1 tablespoon of olive oil in a skillet over medium heat and cook cauliflower for 5 minutes until tender.

Preheat oven to 425 degrees F (220 degrees C), or 400 degrees F (200 degrees C) for a countertop convection oven.

Warm a baking sheet in the oven.

Remove paper towel from tofu.

Place tofu on the heated baking sheet.

Bake for about 3 minutes per side (conventional oven) or 2 minutes per side (convection oven) until heated through.

Heat the remaining 1 tablespoon of olive oil in a wok on medium heat.

Add onions and scallions and cook for about 5 minutes until onions are slightly softened.

Stir in garlic.

Turn wok to high heat and stir in green peppers.

Combine water and orange liqueur in a bowl.

Pour 1 tablespoon of the liqueur mixture into the wok and toss with 2 wooden spoons until mixed.

Repeat with remaining liqueur mixture and cook for 3 to 5 minutes until evaporated.

Sprinkle soy sauce into the wok.

Fold in tofu until coated.

Place cauliflower in serving bowls and top with the tofu mixture.

Garnish with red chile peppers and season with salt.