Taiwanese Sticky Rice

Ingredients

• 1½ cups glutinous rice
• 3-4 dried shiitake mushrooms, soaked
• 1 square five-spice pressed tofu
• 1 small chunk "vegetarian ham," veggie burger or other veggie "meat" (optional)
• 1 clove garlic (optional)
• 1 small knob ginger (optional)
• soy sauce or soy paste (to taste)
• salt (to taste)
• more soy sauce or soy paste (to give a nice medium-brown color)
• ¼ cup mushroom water (from soaking the mushrooms)

Procedures

1. Soak in two separate containers of water overnight (this step is important):1.5 c glutinous rice, 3-4 dried shiitake Mushrooms
2. Drain rice and Mushrooms (save the Mushroom water), and slice the following into small strips:soaked Mushrooms from step 1, 1 square five-spice pressed tofu, 1 small chunk "vegetarian Ham," veggie burger or other veggie "meat" (optional)
3. Mince into tiny bits:1 clove garlic (optional), 1 small knob ginger (optional)
4. Sauté ingredients from step 3 in a large wok with hot oil a short while, then add sliced ingredients from step 2. stir in: soy sauce or soy paste (to taste), salt (to taste)
5. Just before the tofu and "meat" look and smell done, add the drained rice and immediately turn down the heat to medium. add: more soy sauce or soy paste (to give a nice medium-brown color), 1/4 c Mushroom water (from steps 1-2)
6. Stir constantly to prevent sticking and burning, a few minutes, until the liquid is mostly gone.
7. Turn off the heat and pour the rice mixture into small rice bowls lined with plastic wrap or a large baking pan lined with plastic wrap. steam for 30–60 minutes or until the rice grains have become soft and translucent.
8. Serve right away, or refrigerate and reheat as needed. serve with: roasted sesame seeds (sprinkled on top) (optional), Mushroom/seaweed dust (sprinkled on top) (optional), sweet chili sauce