Xôi Gà Chay (Vegan Sticky Rice with 'Chicken')

Ingredients

• 2 cups Sweet rice (sticky rice)
• 1 block Firm tofu
• 3 tbsp Soy sauce
• 1 tsp Mushroom seasoning
• 1 cup Vegetable broth
• 4 medium Shallots
• 2 tbsp Vegetable oil

Instructions

1. 1Place the 2 cups of sweet rice in a bowl and cover with water. Let it soak for at least 4 hours or overnight. Drain the rice well.
2. 2Pour the 1 cup of vegetable broth into a steamer pot and bring to a boil over medium-high heat. Place the drained sweet rice in a steamer basket lined with cheesecloth or parchment paper. Steam the rice for 20-30 minutes, or until it is cooked through and sticky. Stir it halfway through steaming.
3. 3While the rice is steaming, prepare the tofu. Press the 1 block of firm tofu to remove as much excess water as possible. Cut the pressed tofu into 1-inch cubes.
4. 4In a medium bowl, combine the 3 tablespoons of soy sauce and 1 teaspoon of mushroom seasoning. Add the cubed tofu to the marinade and gently toss to coat. Let the tofu marinate for at least 10 minutes.
5. 5Heat 2 tablespoons of vegetable oil in a 10-inch non-stick skillet over medium-high heat (375°F / 190°C). Add the marinated tofu cubes in a single layer. Cook for 8-12 minutes, turning occasionally, until the tofu is golden brown and slightly crispy on all sides.
6. 6While the tofu is cooking, prepare the shallots. Thinly slice the 4 medium shallots. In a separate small skillet, heat a thin layer of vegetable oil over medium heat (350°F / 175°C). Add the sliced shallots and fry for 5-8 minutes, stirring frequently, until they are golden brown and crispy. Remove the shallots from the oil with a slotted spoon and drain them on a paper towel.
7. 7To serve, spoon the steamed sticky rice into bowls. Top the rice with the pan-fried tofu 'chicken' and sprinkle generously with the crispy fried shallots. Drizzle with a little extra soy sauce if desired.

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