Preheat the oven to 425F. Place a box grater over a parchment lined baking tray and grate the tofu over the largest holes. Drizzle the tamari over the shredded tofu, then top with the potato starch, sugar, garlic, pepper, a generous pinch of salt, and 1 tablespoon of oil. Carefully toss the tofu to evenly coat, then spread out in an even layer on the baking tray. Bake for 15 minutes. Give the tofu a careful toss with tongs to break up any large clumps, then bake again for 5-8 minutes.

To a medium-sized mixing bowl, add the cabbage, red onion, lime juice, vinegar, maple syrup, sesame oil, and a generous pinch of salt. Massage the dressing into the cabbage and onions until they start to soften. Cover and place in the fridge. The longer this sits, the more it will soften and the more pink it will get.

To a small bowl, add the orange juice, vinegar, syrup, and chili oil. Whisk together, then set aside.

Heat 2 tablespoons of oil in a medium-sized skillet over medium heat. Add the shallots and garlic, sautéing until they become golden and crisp around the edges, about 4-5 minutes. Lower the heat to medium-low, then add in the zest of the orange and continue stirring for 2 minutes.

Add the baked tofu and the citrus sauce, then stir to combine. Continue stirring until the tofu is fully coated, then remove from heat.

Divide the high fiber rice between serving bowls and top each with a portion of the shredded tofu and the pickled cabbage.