350gtrimmed cauliflower (around 600g / 1.32 lbs with stalks and leaves)
1large garlic clove (grated)
soy sauce or tamari
Press the tofu for around 20 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu in a clean towel and press it between 2 plates by securely placing something heavy on top.
While you are pressing the tofu, make the sticky sauce. Mix all the ingredients of the sticky sauce in a medium bowl and set aside.
Peel the carrot and cut it into thin sticks. Set aside with the baby corn and mangetout.
Once you have pressed the tofu, discard the extra liquid and cut the tofu block in 2cm [0.8 inches] dice.
Place the tofu cubes in a bowl and toss gently in 4 tablespoons of cornflour until the tofu dice are covered all-over.
Heat 3 tablespoons of sesame oil in a large frying pan. Add the tofu dice and cook under medium to high heat until they are fried and golden all-over.
While the tofu is cooking, you can prepare the cauliflower rice.
Discard the green leaves of the cauliflower. With the coarse side of a cheese grater, grate the whole cauliflower head (florets and stalks). Set aside.
When the tofu is nearly done, heat 2 tablespoons of vegetable oil into a frying pan. Add cauliflower rice and finely grated garlic clove. Fry gently for 5-8 mins.
Heat some water in a separate saucepan. When the water is boiling, add the carrot, baby corn and mangetout. Cook for around 5 mins until done.
When the tofu is done, add the sticky sauce to the pan. Mix the sauce and tofu together until the tofu dice are coated all over with the sauce. Cook for 2 minutes or so.
Place cauliflower rice on a large serving plate. Top with the sticky tofu, cooked carrot, baby corn and mangetout. Add a sprinkle of sesame seeds.
Serve with extra red chillies and soy sauce if desired.