Southeast Asian Vegetables with Tofu
by Katie Chin, Tastemaker in Residence
1 14 oz can coconut milk
1 1/2 cups chicken broth or vegetable broth
1 Tbsp soy sauce
1 Tbsp fish sauce
1 tsp Sriracha
1/2 tsp salt
1/4 tsp ground white pepper
2 sweet potatoes, peeled and cut into 2-inch chunks
1 bunch green onions (white and green parts) cut into 1-inch pieces
1 stalk lemongrass, bottom 6 inches only, bulb and tough outer leaves removed, bruised with a mallet
1 Thai chili pepper, minced
2 cups chopped butternut squash (2-inch chunks)
1/2 cup halved stemmed shitake mushrooms
1/2 cup sliced white button mushrooms
1/2 cup barley
1/2 cup diced firm tofu, blotted dry
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped salted peanuts
- In a medium bowl, whisk together the coconut milk, broth, soy sauce, fish sauce and chili sauce. Season with salt and pepper.
- In the rice cooker bowl, combine the sweet potatoes, green onions, lemongrass, chili pepper, squash, mushrooms and barley. Pour the coconut milk mixture over the top. Set the rice cooker for the Regular cycle and set a timer for 30 minutes.
- When the timer sounds, check to make sure the vegetables and barley are tender. If necessary, continue cooking, checking for doneness every 5 minutes. Switch to the Keep Warm cycle and stir in tofu. Close the lid and let stand for 35 minutes, then serve immediately, garnished with cilantro and peanuts.