I use this recipe all the time from the Love Vegan Cookbook Series. It makes 4 servings and is really quick and easy to make.
Ingredients
450g extra firm tofu, cubed
1 ½ cups uncooked white or brown rice
4-5 spring onions
4 tbsp sesame or vegetable oil, divided
1 tsp crushed red pepper flakes
1 tbsp sesame seeds (optional)
½ cup hoisin sauce
2 tbsp soy/tamari sauce
2-3 garlic cloves, minced
Directions
To start remove tofu from packaging and press between two towels to remove excess water. You can use something weighted, such as a large saucepan or a heavy chopping board and place this on top of the tofu to squeeze out as much moisture as possible for a minimum of 10 minutes. This process will allow the tofu to absorb much more flavour. After 10 minutes chop tofu into small cubes.
In a frying pan or wok add soy sauce, hoisin sauce and garlic and stir until well combined. Add tofu and mix until each piece is thoroughly coated. Remove from heat, and transfer to the fridge in a covered bowl for a minimum of 20 minutes.
Meanwhile, cook the rice according to packet directions then drain and cover with a towel once cooked.
In a frying pan or wok heat 2 tbsp oil over medium-high heat. Add marinated tofu in a single layer along with sauce and fry without stirring for 5 minutes. Flip each tofu cube and cook on the other side for a further 5 minutes. Add the spring onions for the last 2 minutes of cooking.
Serve over warm rice and garnish with sesame seeds if using.
Taken from Love Vegan: The Essential Asian Cookbook for Vegans:
UK:
http://www.amazon.co.uk/Vegan-Essential-Cookbook/dp/B016IPNXZE/
US:
http://www.amazon.com/Vegan-Essential-Cookbook/dp/B016IPNXZE/