1. Drain and dry the tofu.
2. Cut or rip the tofu into mouth-sized chunks.
3. Line a baking tray with some oil and add the tofu, followed by the cornflour, paprika, pepper, salt, and garlic powder.
4. Mix thoroughly, then drizzle some oil all over the tofu.
5. Place this in a preheated oven at 190 degrees for 20-25 minutes, stirring occasionally.
6. Cut the peppers into mouth-sized pieces, halve the green beans and finely cut the garlic.
7. Boil the kettle, and add this to the rice in a saucepan on medium heat and cook for 10-12 minutes.
8. In a large frying pan or wok, heat 1tbsp of oil on medium-high heat, and once hot add the garlic, peppers, and green beans (and any other veg you want to use) and constantly stir them.
9. Whilst the vegetables saute, in a bowl mix the ketchup, soy sauce, chili sauce, vinegar, honey, and a dash of water (adjust accordingly) and leave aside.
10. Once the vegetables have been frying for 6-8 minutes, push to one side and add the sauce, let this saute for a minute then stir everything together.
11. Drain the rice and once the tofu is cooked (golden brown) add this to the sauce and stir.
12. Serve the rice with tofu.
13. Enjoy!