Tofu tocino

Steps

1. Drain and press the tofu. Once done pat dry and tear into chunks.
2. In a bowl whisk brown sugar, salt, soy sauce, rice vinegar, pineapple juice, pepper, corn flour and garlic.
3. Add the tofu to a ziplock bag and pour in the marinade. Mix to coat and push the air out and seal. Refrigerate overnight.
4. Heat oil in the frying pan over medium-high heat. Drain the tofu, reserving the marinade. Fry the tofu until caramelised and sticky.
5. Pour in the marinade and simmer until thickened. Taste and season with salt if needed.
6. Meanwhile heat oil in the wok over medium heat. Add the garlic and cook until golden and fragrant.
7. Add in the cooked rice and stir fry until combined and piping hot.