Easy Rice Cooker Claypot Rice

This easy claypot rice is packed with mushrooms, tofu and an ultra flavourful umami sauce all prepared in just a rice cooker!

Claypot dishes are a huge crowd favourite in Singapore and you can find them in almost every hawker centre. The best part about them is that you can cook all ingredients in a claypot, which helps retain heat and moisture, infusing the ingredients with the braising sauce. Braising helps develop deeper-than-usual flavours, making it the perfect method to cook literally anything in them!

While in this recipe we won’t be using a claypot, a rice cooker works just as well. One pot with all the ingredients needed for maximum flavour. In this vegan version, I’ll be using shitake mushrooms and extra firm tofu but you can actually use ANY type of mushrooms or protein. For the extra firm tofu, you don’t even need to bake or pan fry them as the texture once cooked in the claypot is firm and delicious! 

Ingredients You Need

• mushrooms – you can use any type of mushrooms. Here, I used shitake and shimeji mushrooms.
• protein – tofu puffs, extra firm tofu work well! Tempeh or soy-free tofu would also work really well.
• vegetables – you can add on vegetables, like carrots and peas (you can use frozen veg here too!) You can also top it with leafy greens like bok choy
• aromatics – scallions, garlic, ginger
• seasoning – light soy sauce, dark soy sauce, shaoxing wine, vegan oyster sauce, asafoetida (hing), sesame oil, white pepper

Gluten free substitutions: Use gluten free soy sauce, tamari or coconut aminos instead of dark soy sauce. Substitute vegan oyster sauce with 1 tbsp mushroom powder.

Allium free substitutions: Use asafoetida (hing) instead of garlic. Omit scallions.