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Rice Cooker Pepper Lunch

An easier version of traditional pepper lunch - all made in a rice cooker!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Japanese
Keyword: mushroom recipes, rice
Servings: 4

Ingredients

  • 2 cups short grain rice
  • 2 cups water
  • 1/2 large white onion
  • 1/2 cup corn fresh or frozen

Marinade

  • 200 g extra firm tofu
  • 2 cups shredded oyster mushrooms
  • 3 cloves garlic minced
  • 1 tbsp agave
  • 4 tbsp light soy sauce
  • 2 tbsp mushroom seasoning
  • 1 tbsp mirin
  • 1 tsp black pepper

Garnish

  • 1/2 cup spring onions
  • 1 tbsp vegan butter

Instructions

  • Slice tofu and shred oyster mushrooms. Combine ingredients for the marinade.
  • Rinse rice 3-4 times until the water runs clear. Add water, layer white onions, marinated tofu and mushrooms, frozen corn and start cooking on white rice mode.
  • Make the vegan honey garlic sauce in the mean time (recipe above).
  • Once the rice is done, leave it in the rice cooker for 10-15 minutes. Mix together and enjoy with extra black pepper, scallions and the sauce.