Steamed Rice & Tofu with Vegetable

Easy, steamed rice loaded with tender vegetables, crispy baked tofu, and tons of flavour!

Ingredients

• 16 oz. of Firm Tofu
• 170 Grams of Chicken Stock
• 2 Tablespoons of Soy Sauce
• 1 Teaspoon of Dark Soy Sauce
• 1 Teaspoon of Sesame Oil
• 1/2 Teaspoon of Sugar
• 2 Tablespoons of Vegetable Oil
• 2 Cloves of Garlic, Chopped
• 1 Pound of Broccoli, Cut into Small Florets
• 200 Grams of Carrots, Diced
• 1 Tablespoon of Cornstarch, Dissolved in 2 Tablespoons of Water

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HN10

Steps

1. Cut your block of tofu into bite-sized cubes and pour it on a plate then set aside
2. In a medium-sized bowl, combine the stock, soy sauce, dark soy sauce, vinegar, sesame oil and sugar then set aside.
3. Pre-heat the cooker by selecting [MULTICOOK] function using [MENU SELECTION] button, set the cooking time for 20 minutes with the lid still open and press [COOK].
4. Add garlic and vegetable oil into the cooker then stir-fry until fragrant. Add broccoli and keep stir-fry until it starts to turn a bright green colour.
5. Add tofu and the pre-mixture then stir-fry everything together gently.
6. Stir in the cornstarch slurry then allow it to simmer for about 2 minutes until the sauce slightly thickens.
7. Best serve with steamed rice.