Vegan Hainanese Rice with Yuba Rolls

Rinse rice thoroughly 2-3 times.

Place all rice ingredients in a rice cooker and turn it on.

Once rice is ready, remove pandan leaves, ginger, and fluff rice before serving.

For chili sauce, blend 4-5 red jalapenos, 3 tablespoons rice vinegar, 1 tablespoon maple syrup, 2 cloves garlic, 1 slice ginger, and a dash of salt until well combined.

Add lime juice to chili sauce for extra flavor and refrigerate until ready to use.

For yuba roll, 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.

Add all cut yuba and cook until soft.

Divide mixture into 2 cheesecloth bags and squeeze all 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 compression, 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 together 2 tablespoons soy sauce, 2 teaspoons organic sugar, 2 teaspoons toasted sesame oil in 1/4 cup of 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 to the pan and cook for a few seconds.

Stir in cornstarch slurry to thicken the sauce and remove from heat.