My brother-in-law made this Sticky Rice with Seitan and Tofu over the holidays. It’s another recipe from the hsa*ba Burmese cookbook by Tin Cho Chaw. Hsa*ba means “please eat” in Burmese.
Like the previous recipe, this one also called for chicken. He substituted tofu and seitan, and it came out really well. I haven’t tried making this one myself yet, but I think it will work it’s way into my repertoire. It was very tasty!
1 1/2 cups sticky/glutinous rice
1 package of seitan
1 package of firm or extra firm tofu
2 Tbsp peanut oil
3 Tbsp fresh ginger thinly sliced or grated
4 cloves of garlic – pressed or minced
1 Tbsp dark soy sauce
2 Tbsp light soy sauce
3/4 cup Chinese rice wine
2 Tbsp black sesame oil
1 1/4 cups water
- Soak the rice in plenty of hot water for an hour. Then rinse it well and drain the water off using a sieve.
- Drain the tofu and cut into cubes. Drain the seitan and if it’s not already in bite size pieces, cut into smaller chunks.
- Heat the peanut oil in a saucepan and fry the ginger and garlic for about 30 seconds until it smells fragrant.
- Saute the tofu and seitan until lightly browned. Mix in both soy sauces and cook for a few more minutes.
- Add the rice, Chinese rice wine, black sesame oil, and water. Stir well, cover with a lid, and bring it to a boil. Then reduce the heat to a lower setting and let it simmer gently for 20 minutes until the rice has absorbed all the liquid.
- Taste and add more seasoning if desired.