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Rice Cooker One-Pot Rice with Veggies and Tofu
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Rice Cooker One-Pot Rice with Veggies and Tofu

30 Min.Für 2Nutri-Score B€
von @nutritionbykylie2 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

2 Personen
  • rice (rinsed until water runs clear)Getreide200 g
  • waterGetränke240 ml
  • carrots (diced)Obst & Gemüse60 g
  • baby bok choy (sliced)Obst & Gemüse2 Stücke
  • frozen edamame (frozen)Obst & Gemüse75 g
  • firm tofu (half block, diced)Frischeprodukte200 g
  • soy sauceVorräte30 ml
  • dark soy sauceVorräte15 ml
  • shaoxing wineVorräte15 ml
  • sesame oilVorräte15 ml
  • ginger (1 inch, grated)Obst & Gemüse1 Stück
  • garlic (minced clove)Obst & Gemüse1 Stück
  • sugarVorräte7 g
  • green onions (sliced, for topping)Obst & Gemüse2 Stücke
  • sesame seeds (for topping)Nüsse & Samen5 g

pro Portion

Nährwerte

573kcal

Kohlenhydrate
95 g
Eiweiß
20 g
Fett
13 g

Schritt für Schritt

Zubereitung

  1. Rinse the rice and add water

    • Rinse 1 cup of rice until the water runs clear.
    • Add the rinsed rice and 1 cup of water to the rice cooker pot.
    Schritt 1

  2. Add the vegetables and tofu

    • Add 1/2 cup diced carrots and 2 sliced baby bok choy.
    • Add 1/2 cup frozen edamame.
    • Add 1/2 block of diced firm tofu for protein.
    Schritt 2

  3. Make the sauce

    • Mix together 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp shaoxing wine, 1 tbsp sesame oil, 1 inch grated ginger, 1 minced garlic clove, and 1/2 tbsp sugar.
    Schritt 3

  4. Drizzle and cook

    • Drizzle the sauce over everything in the pot.
    • Cover with the lid and turn on the rice cooker.
    • Relax until it's done, about 20 minutes.
    Schritt 4

  5. Mix and serve

    • Once cooked, mix everything together.
    • If you're feeling fancy, top with green onions and sesame seeds.
    • Eat it right out of the pot for less cleanup.
    Schritt 5
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