Sticky tofu with vegetables and rice

INGREDIENTS:

(Serves 3)

150g basmati rice

375g firm tofu

50 ml sunflower oil

400g Japanese wok vegetables (or more as you wish)

3 cloves of garlic

1/2 fresh chilli pepper deseeded, sliced

3+1 tbsp soy sauce

2 tbsp ginger syrup (can be replaced with 1 heaped teaspoon of ground ginger and 2 tbsp water)

1 tbsp rice vinegar

3 tbsp sweet chilli sauce (preferably ketchup manis)

1 tbsp hot chilli sauce

2 tbsp water

1 tbsp cornstarch

3 tbsp sesame seeds

50ml water

METHOD:

1. Cook the rice following the instructions on the package. 

2. Put the tofu between several layers of kitchen paper and squeeze/press out as much moisture as possible. Pat the tofu dry and cut it into about 2cm cubes. (if you want to make the tofu tastier, marinate it in the mixture of soy sauce, ginger and squashed garlic for a couple of hours before using... OR if you are in a hurry it is enough to add some salt – please don't tell anybody that I said that) 

3. Heat half of the sunflower oil in a frying pan. Fry the cubes for about 10 minutes on medium heat until all sides are golden brown and crispy. Remove them from the pan and drain them on kitchen paper.

2. Heat the rest of the oil in the frying pan, add the vegetable mix, the sliced fresh chilli, one clove of pressed garlic, and 1 tbsp soy sauce and stir-fry the mixture for 4-6 minutes.

3. Meanwhile, mix the cornflour, the sesame seeds, 3 tbsp soy sauce, ginger syrup, rice vinegar, chilli sauce, two cloves of garlic (pressed) and water. Bring the sauce to the boil in a saucepan and whisk until the sauce begins to thicken. Spoon the fried tofu into the sauce, stir well and remove from the heat when it gets sticky. 

4. Spoon the rice into deep plates or bowls, divide the vegetables over them and spoon the tofu with sauce on top.

The Japanese wok vegetable mix contains: red onion, pakchoi, leek, carrot, and chestnut mushroom if you want to create your own mixture.