This was f-ing delicious! I’ve been watching a ton of rice cooker meal videos and from what I saw I decided to try it. I used rinsed jasmine rice, half the amount of water that I would normally use and layered the tofu and veggies on top. Cabbage, carrots, bok choy, squash and Dino kale. Then I drizzled a sauce made from soy sauce, mushroom soy sauce, garlic, ginger, sesame oil, sugar and rice vinegar. Then I covered with the lid and pressed Cook. I topped the rice with green onions and gochujang sauce after it was done. Omg I’m so impressed with this time saving one pot method.
2 comments:
I clearly need to add more rice cooker meals to my repertoire: so practical, all of the delicious ingredients you might otherwise cook in a pan and/or oven (taking more time and clean-up); smart and efficient. Also--you mentioned garnishing with green onions, etc. Can't express how much I love green onions, which I consider a fav veg to use in many recipes but most often as a beautiful & delicious garnish for nearly everything (love that you honor the green onion in your blog title picture). Thanks!
Gina you must try this! I can’t believe how good it turned out. I’m wondering if I can change the flavor profile maybe make a biriyani?
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