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Soak the rice for at least 2 hours. I soaked mine overnight to speed up the steaming process. So the steaming time can be anywhere between 30 to 40 minutes depending on how long you soak your rice. After soaking, rinse through running water and then drain the liquid.If using shot grain rice, see notes below.
Place the rice in a steamer OR bamboo steamer lined with some parchment paper (to prevent from sticking). Spread the rice and then cover.
Steam for 30 to 40 minutes or until chewy and almost cooked through.
If using a bamboo steamer, simply heat some water on your pan or wok. Make sure not to add too much water that it can reach the base of your bamboo steamer and soak the paper/rice! Leave the water to boil. Once the water boils, place the bamboo steamer on the pot.
The cooked rice will turn translucent. You can simply try it to see if its chewy.
Mix all the ingredients together. Adjust according to your desired taste. Set aside. Note that you can always add more soy sauce later on as needed.
Prepare the tofu, mushrooms, and greens of choice (I used mustard greens) along with the chives, garlic, and ginger.
Heat a large pan or wok over high heat.
Add in the sesame oil.
Once hot, sauté the garlic and ginger until aromatic, around 2 minutes.
Add in the tofu and then pan-fry until lightly browned on all sides. Add in the wine and soy sauces. Sauté for 2 to 3 minutes.
Sprinkle the sugar and then mix well to coat the tofu. Lower the heat to medium and leave the sugar to dissolve.
Add in the sliced mushrooms and then mix well with the tofu.
Cook the mushrooms for 2 to 3 minutes. Remove the tofu and mushrooms from the pan and then set aside.
Sauté the vegetables, if using, in the same pan with some oil until cooked through.
Set aside the vegetables as well.
In the same pan or wok, add in the steamed glutinous rice.
Over medium low heat, add in the tofu and mushrooms.
Pour in the sauce.
Leave the rice to simmer over medium low heat and then mix it well to coat the rice with the sauce. Add 1/4 to 1/2 cup water, as needed, to completely cook down the rice. You may need more or less depending on how chewy your rice is.
Mix in the chopped chives.
Cover the pan and leave the rice cook for 2 to 3 more minutes over low heat until the rice has absorbed the excess liquid and is completely cooked through.
Afterwards, you can place the rice back into your bamboo steamer (if you used one) and serve. I placed mine back so I can easily cover it to prevent it from cooling too fast. You can also just place yours in a container with a lid to prevent from cooling too fast.
OR you can also scoop the rice and place it in a bowl.
Turn the bowl over on a plate to create a dome shape.
Top your rice with chopped scallions and roasted peanuts. Enjoy!