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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 minPour 2Nutri-Score B€
par @nutritionbykylie2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • rice (rinsed until water runs clear)Céréales200 g
  • waterBoissons240 ml
  • carrots (diced)Fruits et légumes60 g
  • baby bok choy (sliced)Fruits et légumes2 morceaux
  • frozen edamame (frozen)Fruits et légumes75 g
  • firm tofu (half block, diced)Produits frais200 g
  • soy sauceÉpicerie30 ml
  • dark soy sauceÉpicerie15 ml
  • shaoxing wineÉpicerie15 ml
  • sesame oilÉpicerie15 ml
  • ginger (1 inch, grated)Fruits et légumes1 morceau
  • garlic (minced clove)Fruits et légumes1 morceau
  • sugarÉpicerie7 g
  • green onions (sliced, for topping)Fruits et légumes2 morceaux
  • sesame seeds (for topping)Fruits à coque et graines5 g

par portion

Nutrition

573kcal

Glucides
95 g
Protéines
20 g
Lipides
13 g

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5
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