Vegan Lo Mai Gai


  • 2 cups [450g] glutinous rice or sticky rice, cleaned & soaked overnight or at least 4 hours⁣
  • 3 cups [710ml] veggie stock, separated *see below⁣
  • 6 peeled roasted chesnuts⁣
  • 3 shallots, thinly sliced⁣
  • 1 tablespoon soy sauce, 2 teaspoons dark soy sauce (for color), 1 teaspoon toasted sesame oil, a few shakes of white pepper⁣
  • oil for cooking⁣
  • 6 caps of dried shiitake mushrooms, soaked until soft & cut into halves⁣
  • 4 oz [113g] of firm tofu, sliced & pan-fried until golden brown on both sides⁣
  • 3 shallots, thinly sliced⁣
  • 1/4 teaspoon grated ginger⁣
  • oil for cooking, salt to taste⁣


  1. Sauce: Mix together 2 tablespoons [30g] mushrooms stir fry sauce (see highlights for recipe), 1 tablespoon dark soy sauce, 1 tablespoon soy sauce, 1 tablespoon corn starch, 2 teaspoons toasted sesame oil with 1.5 cups [335ml] veggie stock until well combined.⁣

  2. Topping: In a heated non-stick pan with 3 teaspoons oil, sauté shallots over low-med heat until translucent. Add mushrooms, ginger & stir fry for 1 min until mushrooms are aromatic. Then, add the remaining sauce ingredients & tofu, turn heat to low-med & simmer until the sauce is reduced. Set aside.⁣

  3. Glutinous Rice: In a heated non-stick pan with 1 tablespoon oil, sauté shallots until translucent then add in the rice, sauce & quickly stir to combine. Slowly add in veggie stock, 1 cup at a time & cook until the rice has absorbed the liquid. Add in last cup of stock, turn off the heat & continue to stir. Rice mixture should look sticky & saucy.⁣

  4. Prepare 6 rice bowls (used 4.5 inches [11cm] diameter). Divide topping ingredients equally into 6 rice bowls. Then, add chestnut & top with glutinous rice. Add a spoonful of gravy on top. Cover the bowls with foil. Place bowls on a steamer rack & steam over high heat for 20mins.⁣

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