Asian Tofu Pak Choi and Rice

Measure sugar, white wine vinegar, and soy sauce into a small bowl. Peel and grate the garlic cloves and ginger, and mix them in.

Peel and slice the onions thinly. Slice the chili. Rinse and cut the pak choi into large pieces.

Bring water to boil for the rice. Cook the rice according to the package instructions.

Cut the tofu lengthwise into halves. Press the tofu firmly with a paper towel to dry. Cube the tofu.

Measure the cornstarch into a separate bowl and gently coat the tofu cubes in it.

Heat a frying pan with oil. Place the tofu on the pan and fry for about 5-7 minutes, turning. Season with salt and black pepper. Remove the tofu from the pan.

Reheat the same pan with oil. Add the onions, chili, and pak choi to the pan. Stir-fry for 3-4 minutes.

Add the tofu to the vegetables on the pan. Pour the sauce onto the pan and quickly heat through, stirring constantly.

Serve the tofu and pak choi with rice.