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Cook & cool the rice thoroughly. If you are cooking rice fresh, spread it on a plate and let it cool. You can even place it in the refrigerator and chill too.
Thinly slice the onions and bell peppers. Mince the ginger garlic and set aside.
Press the extra firm tofu for 20-30 minutes, cut into cubes and set aside.
Separate the broccoli into small size florets. Par boil or steam the florets for 3-4 minutes and set aside.
Heat oil in a large wok until it smokes. Add the ginger garlic minced, chili flakes and saute for few seconds. Next add the sliced onion and saute for few seconds.
Add the cleaned fenugreek leaves if using and saute. You can also add chopped scallion greens or bok choy greens instead of methi leaves.
Next add sliced bell peppers and saute well. Now add the steamed broccoli and saute.
Next add the sauces. Also add vinegar and stir to combine.
Add the pressed and cubed tofu, salt to taste and mix.
Add the cooked rice and toss in high heat for a minute.
Finally throw in the sesame seeds & mix.
Serve immediately