Have a rice cooker? This easy summer dish couldn’t possibly be easier. Adapted from Donabe, a little bit of quinoa adds extra nutrition to this sweet and savory side.
- 2 rice cups jasmine rice, rinsed
- 1/4 cup quinoa, rinsed
- 1 3/4 cups water
- 1 1/2 tablespoons oyster sauce
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sake
- 1 teaspoon chicken bouillon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 7 ounces firm tofu, drained and pressed
- Kernels from 1 ear of corn
- 1/2 cup rehydrated wood ear mushrooms, sliced into small pieces
- Place the rice, quinoa, and water in a rice cooker and cook according to rice cooker instructions.
- Meanwhile, make the sauce: in a small bowl, combine the oyster sauce, soy sauce, sake, chicken bouillon, salt, and pepper, and set aside.
- Heat the sesame oil in a saute pan and saute the garlic for 1 minute over medium heat. Crumble the tofu into small pieces and add to the pan. Stir, continuing to break up the tofu with a wooden spoon and cook for about 4 minutes, or until the tofu is lightly browned. Add the corn and wood ear mushrooms and saute for 3 more minutes, until cooked through.
- Add the sauce to the pan and turn the heat to medium-high. Saute until the liquid is almost absorbed, about 2 minutes. Remove from heat and set aside.
- Once the rice has finished cooking, uncover and gently fold in the corn and tofu mixture. Serve warm.