Chinese BBQ rice (Char Siu rice) by woon.heng 😍🍚
🍃Chili sauce: Blend 4-5 red jalapenos, 3 tablespoons rice vinegar, 1 tbsp maple syrup, 2 cloves garlic, 1 slice ginger, dash of salt until well combined. Taste test, more salt if needed, this chili sauce should have a tangy flavor. Lime juice can be used for extra flavor. Refrigerate until ready to use.
~ 1 cup Jasmine rice, rinsed thoroughly & drained
~ 2 cloves minced garlic, 1tbsp grated ginger, 3tsps sesame oil, 1/4 teaspoon salt
~ 1 1/4 cups water
(Instructions adapted from Bon Appetit, I usually use rice cooker but in case you prefer a pot☺️)
✔️In a heated pot with sesame oil, sauté garlic & ginger until fragrant. Add rice & stir continuously, then add water & salt. Bring it to boil, turn heat to low & let simmer (just barely) for about 18 minutes. Turn off heat, cover lid & let rest for 15-20mins. Prep tofu while waiting. Use a fork to fluff the rice when ready.
~ 1 pack firm tofu (16oz), drained really well, cut into 3 long logs, shallow pan fried until golden brown with oil
🍃Char Siu sauce: Mix together 4 tbsp hoisin sauce, 2 tbsp garlic chili sauce, 1.5 tbsp soy sauce, 4 tbsp water, dash of berry powder (optional) until well combined
✔️Pour sauce into a pan, bring it to boil and let simmer until sauce thickens a little. Slowly add in tofu, using a spoon, scoop sauce and coat tofu well. Sauce will starts to thicken up more & stickier towards the end. Once tofu is all coated, turn off heat, cut into 1/2 inch thick pieces & slather with remaining sauce when serve.