Sticky Rice with Five-Spice Tofu and Scallions

2 min read

Though typically used in desserts, sticky rice is occasionally used in savory dishes such as this superb one. Any flavored baked tofu can stand in for the five-spice variety, if desired.

MAKES 4 SERVINGS

1 cup glutinous or sticky rice

1 1⁄2 cups plus 2 tablespoons water

1⁄2 teaspoon salt, plus additional, to taste

1 (10-ounce) package baked flavored five-spice tofu, cut into 1⁄2-inch cubes

1⁄2 tablespoon toasted (dark) sesame oil

1⁄2 tablespoon canola oil

2 scallions, white and green parts, thinly sliced

Freshly ground black pepper, to taste

Place rice in a medium heavy-bottomed, deep-sided skillet (about 91⁄2 inches in diameter) with a tightfitting lid. Add enough cold water to cover and stir well; drain in a fine-meshed colander. Repeat rinsing and draining. Return rice to the pan. Add 1 cup plus 2 tablespoons water and salt; bring to a boil over high heat. Reduce heat to between low and medium-low, cover, and simmer 10 minutes. Add remaining 1⁄2 cup water, tofu, and sesame oil, stirring well to combine. Cover and cook until rice has absorbed the liquid and is tender, 8 to 10 minutes. Remove from heat and let stand, covered, 5 minutes. Uncover and fluff with a fork.

Meanwhile, in a small skillet, heat the canola oil over medium heat. Add the scallions and cook, stirring constantly, until sizzling and fragrant, 1 to 2 minutes. Remove from heat and add half the scallion mixture, salt, and pepper to the rice and tofu mixture, tossing to combine. Set remaining scallion mixture briefly aside.

To serve, divide the rice and tofu mixture equally among 4 serving bowls or plates. Sprinkle equally with the remaining scallion mixture and serve at once.