Vegan Chinese BBQ Rice with Tofu

Blend 4-5 red jalapenos, 3 tablespoons rice vinegar, 1 tbsp 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 1tbsp grated ginger until fragrant.

Add 1 cup Jasmine rice to the pot and stir continuously.

Add 1 1/4 cups water and 1/4 teaspoon salt, bring to a boil, then reduce heat to low and simmer for 18 minutes.

Turn off heat, cover, and let the rice rest for 15-20 minutes; prepare the tofu while waiting.

Drain 1 pack firm tofu (16oz) well and cut into 3 long logs.

Shallow pan fry the tofu with oil until golden brown.

Mix 4 tbsp hoisin sauce, 2 tbsp garlic chili sauce, 1.5 tbsp soy sauce, 4 tbsp water, and a dash of berry powder (optional) until well combined to make the Char Siu sauce.

Pour the Char Siu sauce into a pan, bring to a boil, and simmer until it thickens slightly.

Add the fried tofu to the sauce, coat well, and continue cooking until the sauce is sticky and coats the tofu.

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

Use a fork to fluff the rice when ready.

Serve the flavored rice topped with BBQ tofu and chili sauce.