Rice Cooker Tofu and Vegetable Casserole
Electric rice cookers are made for cooking rice, right? Well, not always. Did you know you can cook a lot of recipes — even bake a cake — using your rice cooker? Take this recipe, for example. It’s a vegetarian casserole consisting of tofu, green beans, carrots, black fungus, tossed with soy sauce, oyster sauce, Olive and sesame oil and brown sugar. Just turn on your rice cooker and be back in your kitchen after 25 minutes — it’s done! No frying — just the rice cooker’s steam mechanism.
Because I have a small rice cooker, this recipe is meant for just about one or two servings. If you have a large rice cooker, you can increase the ingredients to make 3-4 servings.
Oh, about baking a cake using your rice cooker — well that’s for another post!
1/2 cup green beans, cut into 1-inch lengths
1/2 cup, fried tofu, cubed
1/2 cup carrot, peeled and cubed
1/2 cup black fungus (or Shiitake mushroom), thinly sliced
2 cloves garlic, peeled and crushed
2 tbsps oyster sauce
1 tbsp soy sauce
1 tsp Olive oi1
1 tsp sesame seed oil
1 tsp brown sugar
In a large bowl, mix and toss all the ingredients. Transfer to an oven-safe bowl that can fit inside your rice cooker. Add about 1 cup water into the rice cooker pan. Place the casserole bowl inside the pan and cover rice cooker with its lid. Turn rice cooker to “on.” Cook for about 20-25 minutes, depending on how crisp you want your vegetables to be (less time = more crisp).