Peel and finely chop the garlic and peel and finely grate the ginger and set aside.

Prep the cucumber and carrots by peeling and shred using a julienne peeler and set aside.

Press the tofu firmly between kitchen paper to remove as much water as possible. Cut into 2cm cubes.

In a bowl, add the cornflour to the tofu, season with salt and pepper, and toss around the tofu cubes until fully coated.

Heat half the oil in a frying pan or wok and fry the tofu over a high heat until golden all over – allow a crust to form on all sides. Remove from the pan and set aside.

Add the remaining oil to the pan and fry the garlic and ginger for 1–2 minutes, then add the cauliflower rice and a splash of water and steam fry for 3-4 minutes. Remove from the pan and set aside.

Add the tofu back to the pan with the teriyaki sauce and return to the heat to bubble until the tofu is coated all over.

Serve the tofu on a bed of cauliflower rice with the cucumber and carrots arranged around the bowl. Serve immediately.