Vegan Chinese Char Siu Tofu Rice Bowl

Blend 4-5 red jalapenos with 3 tablespoons rice vinegar, 1 tablespoon maple syrup, 2 cloves garlic, 1 slice ginger, and a dash of salt until well combined.

Taste the chili sauce and add more salt if needed.

Add lime juice for extra flavor if desired.

Refrigerate the chili sauce until ready to use.

In a heated pot with sesame oil, sauté 2 cloves minced garlic and 1 tablespoon grated ginger until fragrant.

Add 1 cup Jasmine rice and stir continuously.

Add 1 1/4 cups water and 1/4 teaspoon salt, bring to a boil.

Reduce heat to low and simmer for about 18 minutes.

Turn off heat, cover, and let rest for 15-20 minutes.

Fluff the rice with a fork.

Drain and cut 1 pack firm tofu (16oz) into 3 long logs, then shallow pan fry until golden brown with oil.

Mix char siu sauce: 4 tablespoons hoisin sauce, 2 tablespoons garlic chili sauce, 1.5 tablespoons soy sauce, 4 tablespoons water, and a dash of berry powder (optional) until well combined.

Pour the char siu sauce into a pan and bring to a boil.

Simmer until the sauce thickens slightly.

Add the fried tofu and coat well with the sauce until it becomes sticky.

Cut the tofu into 1/2 inch thick pieces and slather with remaining sauce when serving.