Boil brown rice and wild rice separately in a pressure cooker for 5 whistles.

Let the pressure release naturally, then strain and spread the rice on a tray to cool.

Heat oil in a wok and toast cubed tofu until light brown.

Add soy sauce, honey, red chilli sauce, and salt to the tofu, coating evenly.

Set the honey-glazed tofu aside.

In the same wok, add ginger and saute the vegetables (onion, green bell pepper, spring onion greens) until softened.

Add soy sauce, green chilli sauce, and red chilli sauce to the vegetables.

Add the cooked brown rice and wild rice to the wok and toss to combine.

Transfer the stir-fried rice to a bowl.

Top with the honey-glazed tofu.

Serve immediately.