Description
This Chinese Savoury Sticky Rice is cozy, umami-packed comfort in every bite—steamed glutinous rice layered with fragrant mushrooms, tofu, and bold aromatics. Garnished with crunchy peanuts and scallions, it’s a hearty, plant-based dish that’s both satisfying and steeped in flavor! #stickyrice #vegancomfortfood #chineserecipes #umamirice #tofumushroomrice
Ingredients
Scale
Rice
- 1 cup dry glutinous rice or short grain rice (205 g)
Sauce
- ½ tbsp dark soy sauce
- 1 tbsp soy sauce
- 1 tbsp cane sugar
- 1 tsp sesame oil
- Pinch ground white pepper
- ¼ cup vegetable broth or water
Fillings
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp minced ginger
- 3.5 oz fresh shiitake mushrooms, sliced
- 3.5 oz extra firm tofu, pressed and diced
- 1 head bok choy, mustard greens, or other greens (optional)
- ½ tbsp Shaoxing wine or dry sherry (optional)
- 1 tsp dark soy sauce
- 1 tbsp soy sauce
- 2 tsp cane sugar
To Cook
- ½ cup vegetable broth or water (adjust as needed)
- 15 g chopped chives or scallions (~¼ cup)
To Finish
- Roasted peanuts
- Chopped scallions
Instructions
- Rinse the glutinous rice thoroughly until the water runs clear. Soak it in water for at least 4 hours or overnight, then drain well.
- In a small bowl, whisk together all sauce ingredients: dark soy sauce, soy sauce, cane sugar, sesame oil, white pepper, and vegetable broth. Set aside.
- Heat sesame oil in a large pan over medium heat. Add garlic and ginger, sauté until fragrant (about 30 seconds).
- Add sliced mushrooms and diced tofu. Cook for 4–5 minutes until mushrooms soften and tofu begins to brown slightly.
- If using greens, stir them in now and cook until just wilted.
- Stir in Shaoxing wine (if using), dark soy sauce, soy sauce, and cane sugar. Cook for another 2–3 minutes until liquid reduces slightly.
- In a large mixing bowl, combine the drained rice with the cooked filling and sauce mixture. Add a bit of vegetable broth as needed to moisten the mixture.
- Line a steamer basket with cheesecloth or parchment paper. Transfer the rice mixture to the basket, spread evenly.
- Steam for 30–40 minutes until rice is fully tender and sticky. Add extra broth during steaming if needed to prevent dryness.
- Once cooked, stir in chopped chives or scallions.
- Garnish with roasted peanuts and more scallions. Serve warm and enjoy!
Notes
- You can substitute shiitake mushrooms with other varieties like oyster or cremini.
- Use tamari instead of soy sauce for a gluten-free version.
- Double the recipe for meal prep—this rice reheats well!
- A bamboo steamer gives the best texture, but a metal one works too.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 710mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg