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If you are using cooked rice, skip this first step. Otherwise, put the jasmine rice in a sieve and rinse it under the cold tap until the water runs clear. Tip into a saucepan, add the hot stock and bring to a boil. Cover, turn down the heat to a whisper and leave to cook for 15 minutes.
Take off the heat, leave, still covered, to steam for five to 10 minutes, then lift off the lid, fluff up with a fork and set aside to cool.
Put the oil in a frying pan on a medium heat. When hot, add the onion and fry, stirring, for about eight minutes, until softened and browning.
Add the garlic, cook, still stirring, for a couple of minutes, then add the shredded cabbage and fry on a low heat, stirring every now and then, for five to seven minutes, until the cabbage has wilted.
Stir in the five-spice, salt, sesame oil and soy sauce, then crumble the tofu into the pan. Fry, stirring, for a couple of minutes more, until all the ingredients are well mixed, then stir in the rice – I use a spaghetti spoon to do this, so as not to break up the rice much.
Cook until the rice is hot and all the ingredients are well acquainted, then heap on to plates and serve with sriracha or goma sauce drizzled on top.