1Rinse rice really well under running water.

2Add rinsed rice to a small cooking pot (20 cm ~ 8 inch, preferably cast iron).

3Add water and bring to a boil. Stir once. Reduce heat to very low (induction #2), close the lid and let simmer for 15 minutes - or until rice is soft and completely cooked through. Turn off the heat and let it sit, covered, for another 5 minutes. Fluff it up with a fork or a spatula. Set aside.

4In the meantime, drain sun-dried tomatoes and wipe any excess water or oil (whichever is in the jar). Dice and set aside.

5Break tofu into bite-sized pieces. Coat each one in cornstarch.

6Preheat a nonstick frying pan. Set heat to low (induction #4) and add olive oil. Add coated tofu and cover the pan with a lid. Cook, covered, for 5 minutes.

7Flip the tofu over, cover with a lid again and cook for another 5 minutes.

8In the meantime, make the sauce. Add milk, nutritional yeast, olive oil, cornstarch, syrup, salt and spices to a small saucepan.

9Mix to combine and bring to simmer. Whisk and cook for 3 minutes.

10Pour and sauce into the tofu and add diced tomatoes.

11Mix to combine using a spatula. Cover the pan with a lid and set heat to very low (induction #2) and cook, covered, for 5 minutes.

12Add rice to plates.

13Top with cream tofu.

14Sprinkle with freshly ground black pepper.