Carrot Mushroom Capsicum Tofu Wet Bowl
Carrot Mushroom Capsicum Tofu Wet Bowl
1 cup Brown rice (short grain, medium grain or long grain)
1 pack Button Mushrooms (200g)
1 Carrot (110g)
¼ Capsicum (Bell pepper)
Firm Tofu (4 piece from 12 piece 900g pack)
1 tsp Salt
1/8 tsp Brown sugar
½ tsp Cooking oil
1 tsp Potato starch
Hot water 150ml for vegetables, cold water 3 cup （750ml） for brown rice.
1. Electrical Rice cooker is essential for this recipe. Pot cooking rice requires an experienced skill level.
2. Do not use hot water to cook rice.
3. Once “start” is pressed, let the rice cooker do its job. Do not open the lid during the cooker’s cooking procedure.
4. If you don’t have wok, you may use large pot.
5. Wait for oil to become hot, then add in vegetables.
6. To stir materials is quite important in all wok cooking process.
7. To enjoy a hot meal, it will be ideal to start to prepare vegetables and tofu half an hour before rice cooker finish. This way, when the wok cooking is finished, the rice cooker finishes rice cooking nearly at the same time.
8. Use medium or large bowl for this rice bowl recipe, allow more space for vegetables on top.
9. Before eating, mix vegetable and tofu with rice.
1. Put brown rice into the rice cooker container.
2. Fill in water. Water level is three times of the rice level.
3. Put the container back to the rice cooker. Choose brown rice option. Press start.
4. It takes rice cooker 1.5 hour to 1 hour 45 minutes to cook brown rice.
5. Half hour before rice cooker finish, start to wash carrot, mushrooms, capsicum and firm tofu.
6. Cut each firm tofu piece into four.
7. Cut mushrooms’ end off and slice the mushrooms.
8. Cut capsicum into four. Only need a quarter. Take off the seeds. Cut the quarter into small pieces.
9. Peel off carrot’s skin. Slice the carrot.
10. Heat a wok, add oil.
11. When oil is hot, add in capsicum. Stir for half minute.
12. Turn off the heat. Transfer capsicum into a plate.
13. Heat on again. Add in oil. Total oil input is half tea spoon.
14. When oil is hot, add carrot. Stir.
15. Add mushrooms. Stir.
16. Add firm tofu. Stir the materials together.
17. Add 1 tea spoon of salt. Stir material and salt together.
18. A little bit of sugar can be added.
19. Add 150ml of hot water.
20. Cover the wok with lid.
21. Reduce heat to medium. Cook for 5 minutes.
22. After 5 minutes, open the lid.
23. Put in cooked capsicum from the plate. Stir.
24. Add water into potato starch to make starch water.
25. Pour starch water into the wok, keep on stirring while adding the starch water.
26. Turn off the heat.
27. After rice cooker calls for ready, turn off the power.
28. Take the rice out into a medium bowl.
29. Scoop vegetables and tofu on top of the rice.
30. Mix the veggie with the rice.
31. Enjoy.
