Heat a wok over a high heat until hot and add 1 tsp of sunflower oil. Add 1 tbsp of grated ginger,1 sliced spring onion and stir-fry for 5 seconds. Add 50g of sliced mushrooms, plus 100g firm tofu cut into cubes. Stir-fry for another 30 seconds before adding half a pouch (125g) of pre cooked brown rice and 1 tbsp of vegan kimchi and cook for 1 minute. To finish, add 1 tbsp of soy sauce and 100g of fresh pineapple.