Cook the RICE, meanwhile you prepare the other components of the dish.

Preparing the Mongolian Sauce

• Dissolve cornstarch (cornflour) in 2 tbsp cold water and set aside.
• Take a heavy bottom sauce pan and heat 2 tsp oil in it. Add ginger and garlic to it and saute on medium heat for few seconds. Now add soy sauce, red chili flakes, brown sugar and water to the pan. Add corn starch (flour) slurry to it. Bring it to a boil and simmer for 2-3 minutes. Take it off the gas stove and set aside. Check the salt in . It is salty enough so be careful if you want to add more salt .

Preparing the Vegetable Stir Fry

• Heat 1 tbsp oil in heavy bottom saute pan. Add whole red chili and white part of spring onion to the hot oil. Saute for few seconds and then add all the other vegetables to the pan. Saute them on high heat for about 2-3 minutes, while stirring continously. Set aside.

Preparing the Tofu

• You can either use the extra firm tofu as is, or buy the baked version from the market. If you want then you can cut it into pieces and pan grill it in minimum oil.

Putting the DISH TOGETHER

• Take 3 -4 bowls. Divide cooked rice equally in all the bowls. Add stir fried vegetables and Tofu in all the bowls, in equal portions.
• Pour Mongolian Sauce over the vegetables and tofu, as desired. Garnish with sesame seeds and the greens of spring onions.
• Serve warm.
• You may adjust the salt and heat of the dish, as desired.