Simple Rice Cooker Braised Tofu
Easy Braised Tofu Made in a Rice Cooker
Enjoy a satisfying meal even without rice! This recipe is perfect for a quick and hearty meal. Using a rice cooker makes preparation incredibly simple, ideal for busy days. The savory and slightly sweet sauce seeps into the tender tofu, making it a delightful dish that pairs wonderfully with rice!
Main Ingredients- 180g Tofu (firm or regular cooking tofu works well)
- 60g Onion (about 1/4 medium onion)
- 1 Korean chili pepper (optional, for extra spice)
- 1 handful Chopped Green Onion (about 2-3 Tbsp)
- 100ml Water
- 1 Tbsp Vegetable Oil
- 1 Tbsp Sesame Oil
- 2 pinches Salt
- Pinch of Black Pepper
Sauce- 2 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili powder)
- 0.5 Tbsp Garlic Powder (or minced garlic)
- 0.5 Tbsp Sugar
- 0.5 Tbsp Dried Anchovy Powder (for umami!)
- 2 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili powder)
- 0.5 Tbsp Garlic Powder (or minced garlic)
- 0.5 Tbsp Sugar
- 0.5 Tbsp Dried Anchovy Powder (for umami!)
Cooking Instructions
Step 1
First, prepare 180g of tofu. Cut it into small, bite-sized pieces, about 1.5 cm thick, so they can be neatly layered in the rice cooker. Cutting them not too thin helps prevent them from breaking apart during cooking.
Step 2
Place the cut tofu on paper towels. Cover with another 1-2 sheets of paper towel and gently press to remove excess moisture. This step helps the tofu absorb the sauce better and improves its texture when braised.
Step 3
Pour 1 Tbsp of vegetable oil and 1 Tbsp of sesame oil into the bottom of the rice cooker pot and spread evenly. The nutty aroma of sesame oil will add to the deliciousness.
Step 4
Arrange the patted-dry tofu in a single layer over the oiled bottom of the rice cooker. Sprinkle 2 pinches of salt and a pinch of black pepper over the tofu for seasoning. Now, select the ‘Reheat’ function (or a similar setting like ‘Multi-cook’ depending on your rice cooker model) and set it for 9 minutes to lightly cook the tofu.
Step 5
While the tofu is reheating, prepare the 60g of onion. Slice the onion as thinly as possible into julienne strips. Thinly sliced onions will absorb the sauce wonderfully, making the dish even tastier.
Step 6
In a bowl, combine the thinly sliced onions with all the sauce ingredients: 2 Tbsp soy sauce, 1 Tbsp gochugaru, 0.5 Tbsp garlic powder (or minced garlic), 0.5 Tbsp sugar, 0.5 Tbsp dried anchovy powder, 1 handful of chopped green onion, and the chopped Korean chili pepper. Mix well to create the sauce.
Step 7
Pour 100ml of water into the prepared sauce. Tip: For a deeper umami flavor, you can pre-soak 0.5 Tbsp of dried anchovy powder in 100ml of warm water for about 30 minutes to make anchovy broth, and then use that instead of plain water. This will result in a richer taste.
Step 8
Once the reheating cycle is finished and the tofu is slightly cooked, pour all the prepared sauce over the tofu in the rice cooker. Gently tilt the rice cooker to ensure the sauce evenly coats all the tofu pieces. Set the rice cooker to ‘Reheat’ again for 9 minutes to braise the tofu in the sauce. This process is similar to simmering over medium-low heat, allowing the sauce to thicken.
Step 9
When the reheating cycle is complete, your delicious braised tofu will be ready! Serve it warm directly from the rice cooker.
Step 10
This braised tofu is fantastic served over hot rice, or as a satisfying side dish. You can even enjoy it on its own as a hearty, rice-free meal. Enjoy your cooking!
