Hakka Style Pumpkin Rice

Ingredients

• 2 cups long-grain white rice use the rice cup

• 2 1/4 cups liquid from soaking the mushrooms

• 200 g tempeh, cut into cubes

• 400 g pumpkin cut into cubes

• 8 large dried shiitake mushrooms, soaked overnight

• 3 Tbsp cooking oil

• Marinade for tempeh

• 1 Tbsp soy sauce

• 1/2 tsp sugar

• 1/4 tsp ground white pepper

• 1 tsp cornstarch

• Aromatics

• 5 cloves garlic finely minced

• Seasonings

• 1 tbsp vegetarian oyster sauce

• 1 tbsp soy sauce

• 1 tsp dark soy sauce

• 1/2 tsp sugar

• 1/4 tsp ground white pepper

• Salt to taste

• Garnishes

• Fried shallots, scallions