Steamed rice with tofu crumble

Rinse and drain the rice two to three times to get rid of the excess starch.

Add one cup of water, bring up over medium high heat, and when it starts to bubble turn down to medium low.

Stir the rice, cover and cook 15 minutes.

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

Turn the heat off and let the rice steam a further 10 minutes.

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

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

Non-stick pan, medium heat, three tablespoons of chili oil; add the tofu, onions and garlic and saute seven to eight minutes.

Pour in the sauce and saute another couple of minutes.

Add the green onion and saute another 30 seconds.

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