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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 minServes 2Nutri-Score B€
from @nutritionbykylie2 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • rice (rinsed until water runs clear)Grains200 g
  • waterBeverages240 ml
  • carrots (diced)Produce60 g
  • baby bok choy (sliced)Produce2 pieces
  • frozen edamame (frozen)Produce75 g
  • firm tofu (half block, diced)Fresh200 g
  • soy saucePantry30 ml
  • dark soy saucePantry15 ml
  • shaoxing winePantry15 ml
  • sesame oilPantry15 ml
  • ginger (1 inch, grated)Produce1 piece
  • garlic (minced clove)Produce1 piece
  • sugarPantry7 g
  • green onions (sliced, for topping)Produce2 pieces
  • sesame seeds (for topping)Nuts & seeds5 g

per serving

Nutrition

573kcal

Carbs
95 g
Proteins
20 g
Fat
13 g

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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