Use a food processor to grate the cauliflower. No matter how you do it, this is kind of messy. Cauliflower tends to end up everywhere. Once it is all the same consistency, put in a large mixing bowl and set aside.
Over medium high heat, sauté the olive oil peppers, onions, ginger paste, and lemon grass paste. Once the onions and peppers are soft, move to a bowl and set aside.
In the same pan, heat the tofu with 1/2 of the tamari until it begins to brown and crisp up. Transfer to the bowl of peppers and set aside.
Using the same pan again, heat 1 tbsp. of olive oil over medium high heat. Once hot, add the cauliflower and stir pretty constantly for 10-15 minutes. The moisture will cook out of the cauliflower and it will start to darken and even get crispy and brown in some place. While stirring, add the salt and pepper. Once everything is golden, add the vegetables/tofu, remaining tamari, and sesame oil. Combine everything over heat for another 4-5 minutes, then serve and enjoy!