Taiwanese Sticky Rice

Ingredients

 * 1.5 c glutinous rice
 * 3-4 dried shiitake mushrooms
 * soaked mushrooms from step 1
 * 1 square five-spice pressed tofu
 * 1 small chunk "vegetarian ham," veggie burger or other veggie "meat" (optional)
 * 1 clove garlic (optional)
 * 1 small knob ginger (optional)
 * soy sauce or soy paste (to taste)
 * salt (to taste)
 * more soy sauce or soy paste (to give a nice medium-brown color)
 * 1/4 c mushroom water (from steps 1-2)

Directions

 * 1) 1. soak in two separate containers of water overnight (this step is important):1.5 c glutinous rice, 3-4 dried shiitake mushrooms
 * 2) drain rice and mushrooms (save the mushroom water), and slice the following into small strips:soaked mushrooms from step 1, 1 square five-spice pressed tofu, 1 small chunk "vegetarian ham," veggie burger or other veggie "meat" (optional)
 * 3) mince into tiny bits:1 clove garlic (optional), 1 small knob ginger (optional)
 * 4) sautee ingredients from step 3 in a large wok with hot oil a short while, then add sliced ingredients from step 2.  stir in: soy sauce or soy paste (to taste), salt (to taste)
 * 5) just before the tofu and "meat" look and smell done, add the drained rice and immediately turn down the heat to medium. add: more soy sauce or soy paste (to give a nice medium-brown color), 1/4 c mushroom water (from steps 1-2)
 * 6) stir constantly to prevent sticking and burning, a few minutes, until the liquid is mostly gone.
 * 7) turn off the heat and pour the rice mixture into small rice bowls lined with plastic wrap or a large baking pan lined with plastic wrap.  steam for 30-60 minutes or until the rice grains have become soft and translucent.
 * 8) serve right away, or refrigerate and reheat as needed.  serve with: roasted sesame seeds (sprinkled on top) (optional), mushroom/seaweed dust (sprinkled on top) (optional), sweet chili sauce