Combine 1 tbsp hoisin, 2 tbsp tamari, 1 tbsp chili garlic sauce, and 2 tsp vinegar in a small bowl.
Heat oil in a large nonstick skillet over medium high heat. Add the tofu. Cook untouched for 3 minutes, until golden brown. Toss and cook on all sides until brown.
Add the sauce and cook for 2 minutes until the tofu absorbs the glaze and becomes sticky. Then remove from heat, and set aside.
Next, heat sesame oil in a wok or pan over medium high heat. Add ginger and garlic, and cook until fragrant, about 30 seconds.
Add CAULIPOWER rice and sauté for 5 minutes, stirring occasionally.
Add the remaining 2 tsp tamari and orange juice. Then, mix all ingredients together. Cook for 2 minutes.
Turn heat off and add the spinach.
Mix all ingredients together quickly, ensuring spinach is fully coated. Transfer to a plate.