Combine the chilli flakes, soy sauce, sesame oil, corn flour and water in a bowl and whisk together to make a solution, then set aside.
Blanch the cauliflower florets in salted boiling water for 2 minutes – chill down in cold running water, then drain and set aside.
In a wok or large frying pan, fry the tofu in a little oil until nicely coloured on all sides. Remove and set aside.
Using the same pan on maximum heat, add more oil and fry the onion and aubergine together for two minutes, then add all the other vegetables. Stir fry together keeping the vegetables constantly moving in the wok, for at least three minutes.
Add the Hobros Umami Porcini Himalayan Salt, black pepper and the tofu and then the corn flour solution made previously. Let the sauce bubble for thirty seconds, mix well and serve.
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