Description
This easy One Pot Veggie Rice is packed with tender vegetables, smoky tofu, and savory Asian-inspired flavors. Everything cooks together in one pot for a quick and satisfying weeknight meal.
Ingredients
- 1 cup jasmine rice (or white rice, dry)
- 1 cup water
- 1 cup carrots and peas mix
- 1/2 cup broccoli florets (chopped small)
- 1/2 red onion (diced)
- 375 grams smoked tofu (cut into cubes)
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp garlic (minced)
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- Green onion (chopped, for garnish)
Instructions
- Add the rice, water, soy sauce, hoisin sauce, minced garlic, sesame oil, and rice vinegar to a medium pot. Stir well to combine.
- Layer the carrots and peas mix, broccoli, diced red onion, and cubed smoked tofu on top of the rice mixture without stirring.
- Bring the pot to a gentle boil over medium heat. Reduce the heat to low, cover with a lid, and cook for 15 to 18 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove the pot from the heat and let it rest, covered, for 5 minutes.
- Uncover and gently fold everything together until evenly combined.
- Taste and adjust with additional hoisin sauce or rice vinegar if desired. Garnish with chopped green onion before serving.
Notes
- For extra protein, add edamame or additional tofu.
- Use low-sodium soy sauce if preferred to reduce salt content.
- Brown rice can be used, but the cooking time and liquid amount will need adjustment.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 0 mg
