Pipa Tofu Cauliflower fried Rice

Method - rice:

• Heat 1 tsp oil in a large wok and fry carrot and garlic on a high heat until the garlic is smelling fragrant.
• Add in your sugar snap peas, followed by the Fullgreen Riced Cauliflower and stir fry for 1 minute. 
• Add in your red cabbage and cook for another minute (or longer if you like your cabbage softer).
• Add in your sauce (see method below) and sprinkle your spring onions over. It's as easy as that!

Method - pipa tofu:

• Blend these ingredients together into a paste: 280g extra firm tofu, 200g vegan mince, 50g shredded carrot, 3 shiitake mushrooms, 1 spring onion, 3 tbsp coriander leaves.
• Season this with: 1 tbsp soy sauce, 1 tsp sugar, 1/2 tbsp sesame oil, 1/2 tbsp vegetarian stir fry sauce, 1/2 tsp white pepper (optional 1/2 tbsp shaoxing wine) 
• Roll into your preferred shape with a bit of oil on your hands.
• Steam your tofu mix for 7 minutes, making sure you reserve the liquid from steaming.
• Coat the tofu in a mix of 3tbp rice flour (or plain), 3tbsp cornflour and a pinch of salt.
• Fry the tofu on each side in some oil until they turn a lovely golden colour.

Method - sauce:

• In a saucepan fry 2 minced garlic cloves in 1 tsp oil on a high heat for 10 seconds, then add leftover steaming liquid, 1 tbsp vegetarian stir fry sauce, 1 tsp soy sauce, 1/2 tsp sugar.
• Thin out with some water if required and pour into a serving jug