Cut the cauliflower into bite-sized florets. Drizzle with about a tablespoon of oil and roast in a 400 F / 200 C oven for 20 - 25 minutes, or until tender, tossing halfway through.

Remove the tofu from its package and give it a couple of squeezes between your hands to remove excess water.

Use your hands to tear the tofu into bite-sized pieces.

Heat the remaining 2 tablespoons of oil in a wok or large pan over medium-high heat. Add the tofu and fry on the first side until golden brown, then toss and flip to fry on the other side. Continue until the tofu is golden brown on most sides.

While the tofu is frying, combine all the ingredients for the stir fry sauce in a bowl.

When the tofu is fried, reduce the heat to medium-low and push the tofu to the sides of the pan. Add the ginger and garlic to the middle of the pan. If the pan is dry, drizzle the ginger and garlic with a touch of oil to get it frying. Stir the ginger and garlic continuously until fragrant - about 30 seconds.

Add the roasted garlic and mix well. Give the stir fry sauce a good mix to dissolve the cornstarch then pour it into the pan. Stir until the sauce thickens and coats everything.

Serve with rice and your choice of garnishes.