Press tofu to remove excess water, then cut into 1-inch cubes.

Mix soy sauce, sesame oil, and cornstarch in a small bowl.

Pulse cauliflower in a food processor until it resembles rice.

Heat 1 tbsp oil in a large wok or skillet. Stir-fry tofu until golden, then remove and set aside.

In the same pan, stir-fry garlic and ginger for 30 seconds. Add vegetables and cook until crisp-tender.

Return tofu to the pan, add sauce mixture, and cook until sauce thickens.

In a separate pan, sauté cauliflower rice for 5-7 minutes until tender.

Serve stir-fry over cauliflower rice, garnished with sesame seeds.