Multigrain rice with vegetarian chili sauce

Boil the rice according to the instructions on the package. Heat the oil in a frying pan and fry the tofu for 3 minutes.

Chop the onion coarsely and cut the peppers into strips. Add the onion and peppers and cook for 4-5 minutes.

Pour the chili sauce with 100 ml water into the pan and add the chickpeas. Put the lid on the pan and roast the peppers gently in 10 minutes.

Take the lid of the pan for the last 2 minutes and reduce the moisture to a sauce thickness.

Cut the fresh mint into strips. Stir the fresh mint through the pan and season with salt and pepper.

Spoon the rice into 4 bowls and divide the chilli sauce over it.