Vegan Chinese BBQ Rice with Tofu

Blend 4-5 red jalapenos, 3 tablespoons rice vinegar, 1 tablespoon maple syrup, 2 cloves garlic, 1 slice ginger, and a dash of salt until well combined. Taste and add more salt if needed. Add lime juice for extra flavor if desired, then refrigerate until ready to use.

For flavored rice: 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, then turn heat to low and simmer for about 18 minutes. Turn off heat, cover, and let rest for 15-20 minutes. Fluff with a fork when ready. Note: Can be adapted for rice cooker.

For BBQ tofu: Drain and cut 1 pack firm tofu (16 ounces) into 3 long logs, then shallow pan-fry in oil until golden brown. Separately, mix 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. Let simmer until the sauce thickens slightly. Add the fried tofu and use a spoon to coat it well with the sauce. Continue until the sauce becomes sticky. Cut the tofu into 1/2 inch thick pieces and slather with remaining sauce when serving.