Vegan Hainanese Rice with Yuba Roll
Ingredients
- 2 cups Jasmine rice
- 2 cups water
- 4 slices of ginger
- 1 tablespoon vegan butter
- 1/4 teaspoon salt
- few knots of pandan leaves (optional)
- 4-5 red jalapenos
- 3 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 2 cloves garlic
- 1 slice ginger
- a dash of salt
- lime juice (for extra flavor)
- 1lb frozen Yuba sheet, separated
- 2 cheesecloth bags
- 5 cups veggie stock or water
- 2 star anise
- 4 slices ginger
- 1 tablespoon soy sauce
- pinch of five spice powder
- white pepper
- mushrooms seasoning
- salt
- 2 tablespoons soy sauce
- 2 teaspoons organic sugar
- 2 teaspoons toasted sesame oil
- 1/4 cup hot water
- 1 teaspoon finely minced garlic
- grated ginger
- cornstarch slurry
Preparation
Rinse rice thoroughly 2-3 times. Place all flavored rice ingredients in a rice cooker and turn it on. Once the rice is ready, remove pandan leaves and ginger, and fluff the rice before serving.
Blend chili sauce ingredients until well combined. Add lime juice for extra flavor and refrigerate until ready to use.
Save 2 yuba sheets and cut the rest into tiny squares. In a big pot, bring 5 cups of veggie stock or water to boil. Add 2 star anise, 4 slices of ginger, 1 tablespoon soy sauce, a pinch of five spice powder, white pepper, mushrooms seasoning, and season with salt. Then add all cut yuba and cook until soft. Divide mixture into 2 cheesecloth bags and squeeze out excess liquid (caution: mixture is hot). Push yuba to the end of the bag, roll into a log, and tie it. Place rolls on a plate and set a heavy pan on top to compress for 30 minutes.
During the last 2 minutes of compressing, soften the remaining yuba sheets with cold water. Unpack compressed yuba and roll each log with softened yuba sheet. In a heated non-stick pan with 2 teaspoons oil, pan fry yuba rolls until golden brown.
For yuba roll sauce: Mix 2 tablespoons soy sauce, 2 teaspoons organic sugar, and 2 teaspoons toasted sesame oil in 1/4 cup hot water until combined. In a heated pan with 2 teaspoons oil, sauté 1 teaspoon finely minced garlic and grated ginger until fragrant. Add the sauce and cook for a few seconds. Stir in cornstarch slurry to thicken and remove from heat.
Serve the rice, yuba rolls with chili sauce, yuba roll sauce, and cucumber for a delicious meal.
