Step 1

Drain the tofu well and cut it into small cubes. Place the cubes into a bowl or large ziplock bag. Mix the soy sauce and other marinade ingredients in a small bowl and pour over the tofu. Stir gently or seal the bag and turn it until all the tofu is covered. You can let it marinate as long as you like before proceeding to the next step.

Step 2

Preheat an air fryer or oven: Breville air fryer or oven 400F; other air fryers 370F. If cooking in an oven, line a baking sheet with parchment paper or silicone liner.

Step 3

Drain the tofu completely, reserving the marinade. Spread the tofu on the hot air fryer basket or lined baking pan, being careful that the cubes don't overlap. Cook until medium brown, about 15 minutes in the Breville but probably less time in other air fryers. Remove immediately from the basket (it sticks as it cools) onto a plate or bowl and set aside.

Step 4

Heat a large, deep skillet or wok that can be covered over medium heat. Add the frozen stir-fry vegetables, spread them over the pan, and add 1/8 cup water. Cover and steam for 4-6 minutes, until hot throughout and brightly covered, adding water as needed to keep pan from drying out. (Exact time depends on you vegetable blend, with those containing large pieces of broccoli or cauliflower taking longer.)

Step 5

When the vegetables are hot, push them to one side of the pan and sprinkle the garlic and ginger onto the hot skillet. Cook for just a minute or two and then pour the cauliflower rice over the spices. Stir and cook until the cauliflower is thawed and warm throughout.

Step 6

Add the rice to the pan, and toss well with all the vegetables. Stir in the reserved marinade. Add the reserved tofu, stir, and cover. Cook, stirring every minute or two, until the rice is hot. Add additional soy sauce and sriracha to taste.

Step 7

Sprinkle with sesame seeds and serve.