After a fairly mild winter for our area, February is determined to go out with a bang. This past week started with a snowstorm, continued with below freezing temperatures and culminated Saturday with more snow. Thankfully, spring is just around the corner.

While cold and messy, it was beautiful to look at and also gave me the opportunity to do a lot of cooking for my family. Saturday was the cold and snowy day, so it was all about comfort food. We started the morning with these biscuits and a freshly made caramelized apple cinnamon topping. For dinner, I had time to make my usual homemade pizza dough with my favorite Italian 00 flour. A thin, vegan pizza for my husband with pesto, grape tomatoes and mushrooms sautéed with olive oil and thyme (what an amazing fragrance). A classic margarita pizza for my son.

Sunday was much warmer and somehow ended up being a completely vegan Asian food day. Brunch was a variation on a classic South Indian stew called “sambar,” which you have seen in the globalveg archives. This was served with brown rice and a side of crispy potatoes sautéed with mustard, turmeric and more spices. For dinner, I had all the right ingredients to make this teriyaki tofu and broccoli dish with the main story of the post….steamed sticky rice.

As the chef of the family, it’s great when I get asked to make specific things. It eliminates the time I spend thinking of what to make and also presents a good challenge. In this case, my son, so enamored of the sticky rice he has eaten at Thai and Laotian restaurants, asked me to make the same thing at home.

This recipe involves a bit of planning, and potentially shopping too. Making sticky rice is really not that difficult. It just requires the right rice and equipment. After much research, I realized that the only thing I needed to find was the rice. I already had a bamboo steamer, wok and cheesecloth. I just needed to find the right sticky rice. Various stores suggested using sushi rice or jasmine rice, but given the disparit between the too, I knew I needed to hold out for the right rice. I was finally able to find “long grain sweet rice” at amazon.com so was ready to go the moment it arrived. Give it a try. It’s fun to eat and not complicated at all to make.

Print Steamed Sticky Rice with Teriyaki Tofu Ingredients Steamed Sticky Rice 1 cup thai long grain sweet rice wok bamboo steamer (any steamer should work) cheesecloth 4 cups of water (depends on the size of your wok and steamer) Teriyaki Tofu & Broccoli Stirfry 1 head of broccoli, florets cut and partially cooked 1 block (8 to 12 ounces) of extra firm tofu, drained and cut into cubes 1 tablespoon sesame or peanut oil 4 tablespoons teriyaki sauce 2 tablespoons water salt to taste Method Steamed Sticky Rice Soak the rice in water for about four hours (more is good too). Add water to the wok and heat until boiling. Line the steamer with cheesecloth and add the drained rice. Close and place in the wok (the water should not be touching the rice) Cook for 20-25 minutes. Teriyaki Tofu & Broccoli Stirfry Heat the oil in a skillet or wok. Add the tofu. Once the tofu is crispy, add the broccoli. Sauté well. Add the teriyaki sauce, water and salt to taste. Cook for 5 minutes on low heat and serve. 3.1 http://globalveg.com/2015/02/23/steamed-sticky-rice-with-teriyaki-tofu/ Copyright: Global Veg