2 tbsp vegetable oil
8 garlic cloves, peeled and crushed
4cm ginger, grated
1 pack Smoked Tofoo, cut into thin strips
1 tsp whole peppercorns
1 red onion, thickly sliced into wedges
Small handful of jalapenos, roughly chopped
3 bay leaves
3 tbsp soy sauce
2 tbsp white wine vinegar
1 vegan stock cube dissolved in 200ml boiling water
1 tbsp soft brown sugar
2 tbsp hoisin sauce
280g microwave sticky rice
Spring onion, sliced