Sticky Rice Cupcakes with Mushroom & Tofu Sauce

These are just a fin way of making a stir-fry. You’ll need sticky rice (aka sushi rice) or else it won’t work.

Cook 1 cup sticky rice according to package instructions. You may need to soak rice for at least 3 to 4 hours before cooking, so plan ahead. When the rice is done add 1 tsp of white vinegar, toss lightly. Then pack it into lightly oiled muffin tins, pressing the grains together tightly and forming little “bowls”.

While the rice is cooking and cooling, dice:

5 cloves garlic

½ spring onion

a handful of chives

Slice:

1 package baby bella mushrooms

1 package extra firm tofu. Dry the tofu with a towel before slicing to remove excess water.

In a large sautee pan, heat up 2 tbsp of coconut oil. Add the onion and sautee until sweaty. Add the tofu and fry until browned. Then add mushrooms, garlic and 1/3 of the chives.

Remove the tofu and set on a paper towel to drain.

Into the hot pot, add:

1 cup water and bring everything to a boil.

Then turn down heat and simmer until ¾ of the liquid is reduced. Stir in:

1 tbsp soy sauce

1/2 tsp brown sugar

1 tsp sesame oil

pinch of ground white pepper

a bigger pinch of salt

In a small bowl, mix:

1 tbsp corn starch

1 tbsp of water

Form a paste. Add this to the simmering pot and stir to integrate. You should see the sauce thickening. At this point remove from heat and let it sit for a minute or two.

Un-mold each rice cake into a dish by running a knife around the inside edge of the tins, layering with tofu and the mushroom sauce.