2 glasses of dry chickpeas
2 glasses of whole rice
1 1/2 glasses of green lentil sprouts
400gr of firm tofu
1/2 glass of cooking wine
1 glass of water
Before the cooking day: Soak the chickpeas for a whole day, changing the water every 8-12 hours. Stick in the fridge until cooking day comes.
Take the tofu and dice it. Put it in a container and pour the soy sauce and date syrup to the container in equal proportions until the tofu is covered completely. Add 5 table spoons of the garlic, 5 table spoons of mirin. Mix thoroughly and stick in the fridge for exactly a day before cooking day. Whenever you have the time, shake the mix so there won't be any layering of tofu and oils.
Cooking day: Cook rice and chickpeas. When rice is ready, take it off the stove and drain it. Take the tofu with its sauce and pour it into a large, deep skillet. Add the wine, pepper and lentil sprouts. Cook for about 10 minutes on a high flame while mixing so the tofu will be evenly cooked. Add the chickpeas and a glass of water and mix. Leave the skillet on the strongest flame in your stove for about 10-15 minutes. Turn off the flame, add rice, mix and eat or stash for later.