• Rinse the tofu and pad dry with a paper towel then dice into small cubes (0.75 x 0.75 x 0.75 in.). In a 2qt. saucepan, add 1 cup of cooking oil and put on medium-high heat till the temperature reach 260 F. Add all of the tofu cubes and fry on medium-high heat till almost golden brown on all sides. Take all the tofu cubes out and dry on the paper towel, let them rest for about 5 minutes then fry the 2nd time on medium-high heat so that the tofu cubes will stay crispy longer. Take all the tofu cubes out after the 2nd fry and dry on a paper towel. And don’t forget to save the oil for further use! (It would be better when using deep fry pan/pot. If you don’t have one, fry in a saucepan like me.)
• The sauce: mince the garlic and combine it with all of the chili oil (or chili crisp), vegetarian stir-fry sauce, soy sauce, mirin, fig jam (or lemon juice) and sesame oil in a medium-size bowl. Mix well until homogenized.
• Add the fried tofu cubes to the sauce bowl and mix/stir well so that the tofu cubes are well coated with the sauce. Marinate for 10 minutes.

While the tofu is being marinated, prepare the fresh garnish:

• Thin-slice the cucumber;
• Chop the cilantro and parsley;
• Julienne the carrot, red and green cabbage.

Time for plating: (for best visual, use a high-side white dinner plate or a glass container as a “bento”. I made a “bento” for my lunch at school this time.)

• Add the rice to the glass tupperware and flatten it (but don’t press it tightly)
• Place the cucumbers, carrot, red and green cabbage on the rice
  
• Add the marinated tofu to the “bento”
• Pour the leftover sauce onto the veggie (since the tofu won’t absorb much sauce, you will have quite a lot of sauce left)
• Top with chopped cilantro and parsley as final garnish