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One Pot Wonder

May 20, 2009


I used to think of the crockpot as your go-to, hands free, one pot dinner machine but it turns out that rice cookers can also be used for more than rice. And what’s even better, your old rice cooker beats those new fancy machines at the task.

This recipe is a great Monday night meal. It has all of our favorite ingredients for an easy stir fry: rice, veg, and tofu without the hassle of chopping lots of vegetables and it’s healthy, affordable, and vegan.

Recipe from Martha Stewart Magazine from January 2006


Serves 6

  • 1 1/2 cups short-grain brown rice
  • 1/2 ounce sliced dried shiitake mushrooms (buying these in bulk at our co-op is super reasonable at about $1.30 an ounce!)
  • 8 ounces extra-firm tofu, drained and cut into 3/4-inch cubes
  • 1 tablespoon finely chopped peeled fresh ginger
  • 4 garlic cloves minced
  • 1 dried red chile, crumbled
  • 1/4 teaspoon coarse salt
  • 3 ounces baby spinach (about 4 1/2 cups)
  • 1/2 cup finely chopped scallions (about 6), white and pale-green parts only
  • 1/4 cup loosely packed fresh cilantro, finely chopped
  • 2 tablespoons plus 1 teaspoon low-sodium soy sauce
  • 1 1/2 tablespoons rice wine vinegar
  • 1 teaspoon toasted sesame oil


  1. Stir together rice, 3 cups water, the mushrooms, tofu, ginger, garlic, chile, and salt in the bowl of a rice cooker. Cover with lid, and cook until machine switches to the warm setting (about 45 minutes). Let rice stand 15 minutes to finish steaming.
  2. Stir in spinach. Cover, and let steam 1 minute with machine still on warm. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.
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