Press tofu to remove excess moisture and cut into small cubes.
Heat sesame oil in a non-stick pan over medium heat.
Add tofu and cook until golden and slightly crisp, around 5–6 minutes.
Remove tofu and set aside.
In the same pan, add garlic, carrots, and peas; sauté for 2 minutes.
Add cauliflower rice and cook for 5 minutes, stirring occasionally.
Pour in soy sauce, rice vinegar, salt, and pepper. Mix well.
Add tofu back to the pan along with chopped green onions.
Stir-fry for another 2–3 minutes until everything is evenly coated and heated.
Garnish with sesame seeds and coriander before serving.
