Mushroom and Quinoa Rice Cooker Meal with Asparagus and Baked Tofu

Steps

1. 1

   Rinse the white rice and quinoa thoroughly under cold water until the water runs clear.

2. 2

   Add the rinsed rice and quinoa to the rice cooker pot.

3. 3

   Pour in the water (or broth) and add a splash of soy sauce for seasoning.

4. 4

   Layer the sliced mushrooms on top of the rice and quinoa mixture.

5. 5

   Close the rice cooker and set to the standard 'White Rice' or 'Mixed Grain' setting.

6. 6

   While the rice cooks, toss cubed tofu with soy sauce and bake in an oven or air fryer at 400°F (200 °C) (200°C (400 °F)) for 15-20 minutes until golden and crispy.

   Start 15-minute timer
7. 7

   When the rice cooker has about 5-8 minutes of cooking time remaining, open the lid and quickly place the trimmed asparagus on top of the mushrooms.

   Start 5-minute timer
8. 8

   Close the lid and allow the asparagus to steam during the remainder of the cycle.

9. 9

   Once the cycle finishes, let it rest for 5 minutes. Open the lid, drizzle with sesame oil, and fluff everything together with a rice paddle.

   Start 5-minute timer
10. 10

    Serve the rice and vegetable mixture in bowls topped with the baked tofu.