Home cooking

This recipe I loved. My preference of using black rice is a bit of a pain, because it has to be soaked overnight before cooking. In fact many of my recipes require one of the ingredients being prepared in some manner the day before, so I generally know what food I'm going to eat more than 24 hours in advance nowadays. Apart from that though, I love this Asian Tofu dish, which is quick and simple to make, has a load of veggies, and can be reheated for dinner. The sauce is a mix of Mae Ploy sweet chilli sauce, Sriracha hot sauce, and soy sauce. And it's damn good.