1 king oyster mushroom, sliced or any mushrooms of your choice
1 tsp soy sauce or pinch of salt
4 to 5 oz tofu steak, extra firm tofu or any plant-based protein of your choice, sliced
2 oz blanched yu choy, bok choy, cabbage, spinach or any vegetable of your choice
2 tbsp sesame oil
Chopped green onion for garnish
Sesame seeds for garnish
Wash rice lightly and drain and add into a clay pot. Pour vegetable stock and let it soak for 1 hour.
Combine all ingredients for sauce in a sauce pan and bring it to a boil over medium high heat. Reduce heat to medium low and simmer for 10 minutes. This sauce is SO GOOD on everything, you might want to quadruple this recipe. Use this sauce for stir frying, dipping, glazing, drizzle on anything you want (rice, noodles, veggies & etc). This sauce will last 2 weeks in the fridge.
Bring soaked rice to a boil over high heat. When it starts boiling, stir once and cover, reduce heat to medium low. Keep simmering for 10 minutes for white jasmine rice to 15 minutes for brown jasmine rice or until rice is fully cooked.
Meanwhile rice is cooking, sauté mushroom until it’s golden brown edges, about 3 to 4 minutes over high heat. Season with soy sauce and remove from heat.
Arrange sautéd mushroom, sliced tofu steak and blanched green on top of cooked rice. Drizzle sesame oil around edge of clay pot to help create crispy rice. Cover, increase heat to high and cook 5 to 9 minutes (5 minutes for white jasmine rice, 9 minutes for brown jasmine rice) to create crispy burnt rice.
Remove from heat, drizzle as much sauce as you want. This sauce is not too salty, so enjoy as saucy as you like! Lastly, garnish with some chopped green onion and sesame seeds and serve while it’s hot! Enjoy!