Start with the glaze by stirring together all ingredients in a small pan over a gentle heat. Increase the heat and reduce for 3-5 minutes to create a sticky glaze. Season with a little pepper and set aside.
Onto your Tofoo. Heat your oil in a non-stick pan over a medium heat, add your garlic and onion and fry for a few mins before adding your lightly spiced pieces and frying for 8-10 mins until starting to crisp and golden (toss about to avoid any sticking). Add your chilli and sticky orange sauce, give a stir and reduce the heat to low for a few mins.
Cook your microwave rice as per the pack instructions and divide across two bowls. Top with red cabbage, cucumber and sticky Tofoo before sprinkling with spring onions and serving.