Mushroom and Tofu Sticky Rice

By Hetty Lui McKinnon

Published April 18, 2025

Mushroom and Tofu Sticky Rice
Rachel Vanni for The New York Times. Food Stylist: Monica Pierini.
Total Time
About 1½ hours
Prep Time
15 minutes, plus 30 minutes soaking
Cook Time
40 minutes
Rating
4(53)
Comments
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Sticky rice, known as lo mai fan in Cantonese, with its signature chewy texture and natural whisper of sweetness, feels like a celebration dish but is easy enough to whip up on a weeknight. This version is vegan, and dotted with toothsome shiitake mushrooms, bouncy extra-firm tofu and, if you like, nutty roasted chestnuts. While sticky rice is often steamed or made in a rice cooker, this one can be made in any heavy pot and cooks slowly on low heat, resulting in grains that are sticky but not mushy. Start by soaking the sticky rice (boiling water cuts the soak time to just 30 minutes), which helps it cook more evenly. Naturally gluten-free, sticky rice is sometimes sold as sweet or glutinous rice and is available from most Chinese markets, as well as larger Asian grocery stores.

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Ingredients

Yield:4 to 6 servings
  • 2cups short- or long-grain sticky (glutinous) rice 
  • 1(14- to 16-ounce) block extra-firm tofu, cut into ½-inch cubes 
  • 2tablespoons soy sauce or tamari
  • 2teaspoons toasted sesame oil 
  • 1teaspoon Shaoxing wine (optional)
  • ½teaspoon sugar
  • Salt and pepper 
  • Neutral oil 
  • 1(1-inch) piece fresh ginger, peeled and thinly sliced 
  • 2garlic cloves, finely chopped 
  • 4scallions, white and green parts separated and sliced 
  • 4ounces fresh shiitake mushrooms, trimmed (or removed if particularly tough) and thinly sliced 
  • 5ounces roasted shelled chestnuts (optional; see Tip) 
  • 2cups vegetable stock 
  • ½cup roasted peanuts
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

473 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 70 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 15 grams protein; 678 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the sticky rice in a medium bowl and cover with enough boiling water to cover by 1 inch. Soak for 30 minutes.

  2. Step 2

    Meanwhile, place the tofu into a medium bowl and add the soy sauce, sesame oil, Shaoxing wine (if using) and sugar, plus ½ teaspoon each salt and pepper. Leave to marinate for 10 to 15 minutes.

  3. Step 3

    Drain the rice.

  4. Step 4

    Heat a medium (10-inch) heavy lidded pot or Dutch oven on medium-high for 2 minutes. Drizzle with 2 tablespoons of oil and add the ginger, garlic and the white parts of the scallions. Stir constantly until fragrant, 20 to 30 seconds. Add the mushrooms, plus the tofu and its marinade, and toss until the mushrooms have softened, 2 minutes. Add the drained rice and chestnuts (if using) and stir to combine.

  5. Step 5

    Add ½ cup of stock, stir, cover and reduce heat to low; cook for 5 minutes. Uncover and give the rice a good stir. Add another ½ cup of stock, cover and cook for 5 minutes more. Repeat two more times, adding ½ cup of stock each time.

  6. Step 6

    Uncover, stir the rice well, replace the lid (no need to add any stock this time) and allow to cook for 5 more minutes.

  7. Step 7

    Turn off heat, keep the lid on and leave the rice to steam for 10 minutes.

  8. Step 8

    Taste and season with salt and pepper. To serve, top with green parts of the scallions and the peanuts.

Tips
  • Make several hours ahead and reheat on low heat for 15 minutes before serving, which will result in a slightly crispy bottom.
  • Roasted, shelled chestnuts are available in packs at many grocery stores or online.

Ratings

4 out of 5
53 user ratings
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Comments

S

@Su I followed norecipes method and it works perfectly without changes. Because you soak and cook rinsed rice in the same water you don't get soggy/overcooked rice (because it'scooked with too much water). Other recipes don't account for the water in the rice during the rinsing (and obvious soaking) step, so I really appreciated this recipe working straight away!

Robin Keuneke

I usually soak my short grained rice! The soaking method produces a lighter more tender rice.. even brown rice.A mere two -three hours can help! I earn this from the new defunct Macrobiotic Center, that used to be in Soho. Some great teachers there, including Shizuko Yamamoto , the doyen of Shiatsu. She brought Macrobiotics to Barcelona! I am the author of three books on cooking and health. With recipes!

Evelyn Goodell

Has anyone tried this with brown rice?

Jane

We found this to be rather bland. Enjoyed the chestnuts and peanuts.

Noelle W. R.

We enjoyed this! Good mix of textures, mild flavor. The rice did need a bit more time than advertised to finish. We added some roasted sweet potato and chili crisp when serving (tasty).

Tammy

Overall, I would give this 3.5 stars. I liked it, but it was missing something. It was a little bland. I used one cup rice and it still made a lot. If I made again, I would add some greens toward the end, spinach, kale or broccoli. I liked the sticky rice, tofu, green onions and crunch from peanuts.

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