Instructions

1. Cook the rice according to package directions. I recommend you to cook it the day before.
2. I usually cook tofu in the oven because you don’t need to add oil, you only have to bake it on a baking sheet with baking paper at 180 ºC or 355 ºF for 30 minutes (15 minutes each side). You can also cook the tofu in a fryer or a pan with oil until golden brown.
3. Add soy sauce in a pan and cook the tofu for a couple of minutes over high or medium-high heat.
4. Heat water in a wok (or a pan) and when it’s boiling add the veggies. Let the veggies cook for about 5 minutes.
5. To make the sauce you only have to saute the minced garlic cloves in a saucepan until golden. Add the cayenne powder, sugar, vinegar and soy sauce and cook for at least 5 minutes. Mix the water and the cornstarch in a cup and add this mixture to thicken the sauce. When it’s thick, it’s ready.
6. Pour the sauce in a wok and when it’s hot, add the veggies, the tofu and the rice and cook for a couple of minutes or until the rice is hot.