As if I hadn't made enough stuff, we also had some fried tofu that I marinated in a hoisin based sauce that also included the remainder of the rice vinegar/sugar mixture that I used to season the sushi rice, some red pepper flakes and a dash of rice wine to make it a little bit more potent. This was actually the first dish I prepped so that the tofu had a chance to absorb as much of the marinade as possible.