Vegan Chinese BBQ Rice with Char Siu Tofu
Ingredients
Chili sauce
- 4-5 red jalapenos
- 3 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 2 cloves garlic
- 1 slice ginger
- dash of salt
Flavored rice
- 1 cup Jasmine rice
- 2 cloves minced garlic
- 1 tablespoon grated ginger
- 3 teaspoons sesame oil
- 1/4 teaspoon salt
- 1 1/4 cups water
Bbq tofu and sauce
- 1 pack firm tofu (16oz)
- 4 tablespoons hoisin sauce
- 2 tablespoons garlic chili sauce
- 1.5 tablespoons soy sauce
- 4 tablespoons water
- dash of berry powder (optional)
Preparation
Blend the chili sauce ingredients until well combined.
Taste the chili sauce and add more salt if needed.
Add lime juice to the chili sauce for extra flavor if desired.
Refrigerate the chili sauce until ready to use.
Rinse and drain the Jasmine rice thoroughly.
In a heated pot with sesame oil, sauté the minced garlic and grated ginger until fragrant.
Add the rice to the pot and stir continuously.
Add water and salt to the rice mixture and bring to a boil.
Turn the heat to low and simmer for about 18 minutes.
Turn off the heat, cover with a lid, and let rest for 15-20 minutes. While waiting, prepare the tofu.
Drain the firm tofu well and cut into 3 long logs.
Shallow pan fry the tofu until golden brown with oil.
Mix the BBQ sauce ingredients: hoisin sauce, garlic chili sauce, soy sauce, water, and berry powder (if using) until well combined.
Pour the sauce into a pan and bring to a boil.
Simmer the sauce until it thickens slightly.
Add the fried tofu to the sauce and coat well with a spoon until the sauce becomes thicker and stickier.
Cut the coated tofu into 1/2 inch thick pieces.
Use a fork to fluff the rice when ready.
Serve the flavored rice with the BBQ tofu and chili sauce.
