Mongolian Crispy Tofu Wok | Quick 20-Minute Dinner

Drain the tofu, press out the excess moisture thoroughly with paper towels, then cut it into 2 cm cubes. Toss in cornstarch so that all sides are evenly coated.

In a small bowl, mix the soy sauce, cane sugar, sesame oil, and 50 ml water until the sugar is completely dissolved.

Slice the bell pepper into strips, cut the spring onions into 3 cm pieces (set aside some of the green tops for serving), and grate or finely chop the garlic and ginger. Cook the jasmine rice according to the package instructions.