Cauliflower fried rice

1. Press the tofu either with a tofu press or by placing a heavy object on the tofu for 10-30 minutes. This step ensures the tofu can get nice and crispy.
2. Cut tofu into squares, dust with tapioca and place on a lined baking tray and bake in a 220°C preheated oven for 15 minutes.
3. To make the sauce, combine tamari, coconut aminos, maple, sesame oil and lime juice in a bowl. Set aside.
4. Place cauliflower in a food processor and pulse until a rice-like texture forms.
5. Add coconut oil into a pan on medium heat, then add cauliflower and garlic. Fry until cauliflower becomes just tender. (5-8 mins)
6. Heat 1 tbsp coconut oil in a frypan add in tofu and ½ of the sauce. Fry until caramelised. Set aside.
7. Add frozen peas, broccolini and Chinese broccoli to cauliflower fired rice and fry until just tender.
8. Pour over remaining sauce, add vegetable broth powder and grated ginger stir through for 2 mins.
9. Serve onto plates, top with tofu and serve with cucumber and kimchi. Garnish with lime cheek, coriander leaves and chilli flakes. 

-Recipe by Nutra Organics.