Starting with the XO sauce, heat the oil in a large, non-stick pan over a medium heat and add the chilli, onion and garlic, frying and stirring for 10 mins until soft. Remove from the heat, stir through all other sauce ingredients plus a pinch of salt. Decant into a bowl and pop to one side.
In the same pan used to create your XO heat a tbsp of veg oil over a medium heat and add your Tofoo chunks frying for 5-10 mins until starting to colour. Add your soy, garlic, ginger, spring onions and cabbage and fry for a further 5 mins. Meanwhile, cook your rice in the microwave as per the package instructions.
Add XO sauce and cook for a further few mins until thickened before stirring through sweetcorn and coriander and removing from the heat.
Serve into bowls with your rice and scatter with extra spring onion for the ultimate vegan XO dish.