Mongolian Tofu with Jasmine Rice

Cook the jasmine rice. Start by rinsing the rice until the water runs clear. Then, in a medium pot, add the rinsed rice with a 1:2 ratio of rice to water, bring to a boil, then cover and simmer on low heat until the water is absorbed and the rice is tender, about 15-20 minutes.

Prepare the tofu. Pat dry the tofu slices and coat them lightly with corn flour, ensuring all sides are covered. This helps to create a crisp texture when fried.

In a large frying pan or wok, heat the vegetable oil over medium-high heat. Once hot, add the coated tofu pieces and fry until golden and crispy on all sides. Remove from the pan and set aside on paper towels to drain excess oil.

Using the same pan, reduce the heat to medium and add the chopped garlic and ginger. Sauté for about 1-2 minutes until fragrant, being careful not to let them burn.

Add the soy sauce, hoisin sauce, brown sugar, and water to the pan with the garlic and ginger. Stir well to combine and bring the mixture to a simmer, allowing the sugar to dissolve and the sauce to slightly thicken.

Return the crispy tofu to the pan and add the spring onion pieces. Toss everything together to coat the tofu and onions in the sauce. Cook for an additional 2-3 minutes until the spring onions are slightly softened and the tofu is heated through.

Serve the Mongolian tofu hot over the cooked jasmine rice. Optionally, sprinkle some additional chopped spring onions or sesame seeds on top for garnish.