Name: Crispy Tofu and Asparagus Sticky Rice Cakes with Mushroom-Tomato Gastrique
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 2 cups white sticky rice (ngô nếp trắng, uncooked); 2.5 cups water; 1 teaspoon salt; 14 ounces fried tofu (pre-fried, cut into 1-inch cubes); 1 pound fresh asparagus (măng tây, cut into 2-inch pieces); 8 ounces straw mushrooms (nấm rơm, halved); 3 large tomatoes (diced); 6 cloves garlic (minced); 3 tablespoons fish sauce; 2 tablespoons sugar; 1 tablespoon rice vinegar; 2 tablespoons vegetable oil (for cooking vegetables); 3 tablespoons vegetable oil (for pan-frying rice cakes); 1/2 teaspoon white pepper; 2 tablespoons fresh cilantro (chopped, for garnish); 1 tablespoon sesame oil (for finishing)

Crispy Tofu and Asparagus Sticky Rice Cakes with Mushroom-Tomato Gastrique

A bold Vietnamese-Vietnamese fusion that reimagines traditional sticky rice as savory crispy cakes, topped with caramelized fried tofu, fresh asparagus, and straw mushrooms in a tangy tomato-garlic gastrique. This dish bridges comfort food and fine dining, combining the heartiness of sticky rice with the delicate freshness of spring vegetables.

70 min

Medium

4 servings

Snap Your Fridge, Get Recipes!

Take a photo of your fridge and let AI create personalized recipes from your ingredients.

App Store Google Play

Taste Profile

Sweet4/10

Salty6/10

Sour3/10

Umami8/10

Spicy1/10

🥄 Texture

Crispy rice cakes have a golden, crunchy exterior that gives way to a soft, chewy sticky rice interior. Warm, slightly springy tofu and tender-crisp asparagus provide contrast, while the mushroom-tomato gastrique adds a chunky, saucy finish that coats the components.

👃 Aroma

Fragrant garlic and cooked tomato form a sweet-savory base, brightened by toasty sesame oil and a fresh cilantro lift. Underlying savory notes and a gentle marine pungency from the fish sauce give the dish a deep umami aroma.

🍷 Pairs Well With

A crisp, acidic white wine like Sauvignon Blanc or a dry Riesling; alternatively a light lager or jasmine tea (hot or iced) to cut richness and refresh the palate.

🥗 Side Dishes

Quick pickled carrot and daikon (do chua) or a simple cucumber-lime salad for acidity; steamed or sautéed Asian greens (bok choy or gai lan) or a light clear soup (lemongrass or miso) to balance the richness.

Ingredients(16 items)

12 cups white sticky rice (ngô nếp trắng, uncooked)

22.5 cups water

31 teaspoon salt

414 ounces fried tofu (pre-fried, cut into 1-inch cubes)

51 pound fresh asparagus (măng tây, cut into 2-inch pieces)

68 ounces straw mushrooms (nấm rơm, halved)

73 large tomatoes (diced)

86 cloves garlic (minced)

93 tablespoons fish sauce

102 tablespoons sugar

111 tablespoon rice vinegar

122 tablespoons vegetable oil (for cooking vegetables)

133 tablespoons vegetable oil (for pan-frying rice cakes)

141/2 teaspoon white pepper

152 tablespoons fresh cilantro (chopped, for garnish)

161 tablespoon sesame oil (for finishing)

Instructions

Cook the sticky rice: Rinse the white sticky rice under cold water 3 times until water runs clear. In a rice cooker or pot, combine 2 cups sticky rice with 2.5 cups water and 1 teaspoon salt. Cook according to rice cooker instructions or bring to boil, then simmer covered for 15-20 minutes until all water is absorbed and rice is tender.

Prepare the gastrique base: While rice cooks, heat 2 tablespoons vegetable oil in a large pan over medium heat. Add 6 minced garlic cloves and sauté for 1 minute until fragrant. Add 3 diced tomatoes and cook for 8-10 minutes, stirring occasionally, until tomatoes break down into a sauce.

Add mushrooms to gastrique: Stir in 8 ounces halved straw mushrooms and cook for 4 minutes. Add 3 tablespoons fish sauce, 2 tablespoons sugar, and 1 tablespoon rice vinegar. Simmer for 5 minutes until flavors meld. Season with white pepper. Set aside and keep warm.

Blanch asparagus: Bring a pot of salted water to boil. Add 1 pound asparagus pieces and blanch for 3-4 minutes until tender-crisp. Drain and set aside.

Form sticky rice cakes: Once rice is cooked, spread it on a parchment-lined baking sheet in a 1-inch thick layer. Let cool for 10 minutes. Cut into 8 square cakes (approximately 3x3 inches each).

Pan-fry rice cakes: Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Working in batches, pan-fry the sticky rice cakes for 3-4 minutes per side until golden brown and crispy exterior forms while interior remains soft.

Warm the tofu: In a separate small pan, gently warm the 14 ounces pre-fried tofu cubes over medium heat for 3-4 minutes, stirring occasionally.

Assemble the dish: Place each crispy rice cake on a serving plate. Top with warm tofu cubes, blanched asparagus pieces, and spoon the mushroom-tomato gastrique generously over the top.

Finish and serve: Drizzle with 1 tablespoon sesame oil, garnish with 2 tablespoons fresh cilantro, and serve immediately while rice cakes are still warm and crispy.