- Heat cooking oil in a wok on high, sauté garlic and onions.
- Add cauliflowers and tofu puffs, stirring for 3-4 mins, allowing to soften.
- Move the vegetables to a side of the wok, add in the eggs to the other side and cook scrambled.
- When the eggs are cooked, stir into the vegetables. Add rice, sriracha, soy sauce, and peas. Stir and allow to heat through, about 10 mins.
- Serve with cucumbers and tomatoes and garnish with coriander, spring onion and lime/lemon.