Vegan Stir-fried Rice Cakes (Chao Nian Gao)

Watch how to make it here

Ingredients

  • Pressed Tofu: for a ‘meaty’ protein
  • Leeks: for natural sweetness
  • Carrots: for crunch
  • Onions: for aroma
  • Soy sauce: for umami flavor
  • Dark soy sauce: for color
  • Maple syrup: for sweetness and to balance the other flavors
  • Sambal Oelek: for a subtle hint of heat

Step-by-step

  • Soak the rice cakes

  • Prep the vegetables

  • Begin the stir-fry process

  • Season the dish

  • Ready to serve

 

FAQs

  1. What are stir-fried rice cakes? Hailing from Shanghai, Chinese stir-fried rice cakes, or “chao nian gao,” combine chewy rice cakes with protein, vegetables, and a savory sauce.
  2. What rice cakes should I use? Look for oval-shaped rice cakes at the grocery store instead of cylinder- or round-shaped ones. This recipe is best served with oval-shaped rice cakes to soak up the sauce.
  3. Why do I need to soak the rice cakes in water? It is recommended that you soak rice cakes in water before cooking to remove any excess starch and make them smooth and pliable.
  4. How can I store this dish? This is best enjoyed immediately, as the rice cakes will dry out over time.

Prep Time

15 min

cooking time

10 min

Servings

2

total time

25 min

Difficulty

Ingredients

1
*For the stir-fry*
2
200 g sliced rice cakes, oval-shaped
3
4 oz pressed tofu, sliced
4
1 small leek, white ends thinly sliced
5
1 small carrot, julienne cut
6
1/4 yellow onion, thinly sliced
7
1 tbsp neutral oil
8
1/4 cup water
9
*For the sauce*
10
2 tbsp soy sauce
11
1 tsp dark soy sauce
12
1 tbsp maple syrup
13
1 tbsp sambal oelek

Cooking Instructions

1
1
Soak the rice cakes in a bowl with 2 cups of room temperature water for 15 minutes. Drain, rinse the rice cakes and set aside. Prep the vegetables. Combine the sauce ingredients in a bowl.
2
2
Add the oil to a pan over high heat. Once hot, add the onions and leeks. After a few minutes, add the carrots and pressed tofu. Cook for a few more minutes.
3
3
Reduce the heat to medium-high before adding the rice cakes and sauce. Mix everything together, add the water (add more water as needed), cover and simmer for a few minutes.
4
4
Taste the rice cake to see if it has softened, but still chewy. Remove from heat, serve, and enjoy!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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