The easiest way to make this rice is in a rice cooker.  Measure rice and water into cooker.  Let soak for 4 hours.  Toss in salt and turn on white rice setting or cook 15 minutes, let it sit 5 minutes and remove to cool.  If you have a bamboo steamer that is actually the best way to cook it, by soaking the rice overnight and then steaming the rice over a layer of cheesecloth for about 20 minutes.

Meanwhile, prepare filling.  Heat oil in a large saute pan.  Add onion and garlic and ginger, saute until softened.  Add mushrooms, tofu and scallions, continue to stir and brown.  After about 5 minutes add the sauce ingredients and adjust to taste.  Remove from heat.

Once both rice and filling are cool to touch you can assemble.

Place a large spoonful of rice in the center of the leaf and flatten and shape into a square.  Put a spoon of filling and top with more rice.  Fold in sides of leaves and fold up ends to form a little pouch. Repeat until all ingredients are used.

Now prepare a steamer, I used a little water in the bottom of my pot with a steamer basket on top.  I placed the packets in the basket and put that in the water.  I let it steam for about 10 minutes and they were good, but 30 minutes is best.  They can also be steamed or reheated later when ready to eat.

Lotus leaves or banana leaves