Ground tofu bulgogi with steamed rice

Rinse and drain the rice two to three times to remove excess starch. Add 1 cup water and heat on medium-high.

When the water bubbles, turn to medium-low, stir, cover and cook 15 minutes.

Pat the tofu dry and mash with a fork into a crumble.

Finely dice the onion and garlic; finely chop the green onion.

After 15 minutes turn off the heat and let the rice steam another 10 minutes.

Mix the cane sugar, rice vinegar, soy sauce, dark soy sauce and a splash of toasted sesame oil.

Heat a non-stick pan on medium with 3 tablespoons chili oil; saute the tofu, onions and garlic 7 to 8 minutes.

Pour in the sauce and saute a couple of minutes more; add the green onion and saute 30 seconds.

Plate the steamed rice with the tofu crumble and top with sesame seeds.