Sticky Rice with Seitan and Tofu

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!

Ingredients:

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

Directions:

  • 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.
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2 thoughts on “Sticky Rice with Seitan and Tofu

  1. I have a couple of comments/corrections (my fault, not yours!)

    We modified this from the original to add garlic (about 4 good-sized cloves), increase the ginger to the amount you have here, and approximately double the amount of protein. Also, my conversion for the amount of water is not quite right – it should be more like 1-1/4 cups instead of 1 cup.

    Glad you guys liked this!

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