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Asian vegetables with tofu and rice

Category Main courses

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  • 25 minutes
Asian vegetables:
  1. 300 g smoked tofu
  2. 4 tbs soy sauce
  3. 2 tbs sesame oil
  4. 2 ts AMC Umami
  5. 2 spring onions
  6. 1 red bell pepper
  7. 1 yellow bell pepper
  8. 2 carrots
  9. 1 clove of garlic
  10. 2 small red chilies
  11. 200 ml coconut milk
  12. salt, pepper
  1. 250 g sushi rice
  2. 500 ml water

1. Dab the tofu dry with paper towel. While doing so, squeeze the tofu to remove any excess liquid. Then cut the tofu into small cubes and mix with soy sauce, sesame oil, and AMC Umami. Marinate the tofu for at least 30 minutes.

2. Clean the spring onions and slice them diagonally into rings. Clean the bell peppers, peel the carrots and cut both into thin strips. Finely chop the clove of garlic and chilies.

3. Rinse the sushi rice in a sieve under running water until the water runs clear. Mix the rice and water in the pot, cover with the Secuquick softline and close with the lid.

4. Heat the pot on highest level up to the soft window, switch to a low level, and cook for approx. 6 minutes in the soft area. At the end of cooking time, put the pot in the inverted lid and allow it to depressurize by itself.

5. Heat the wok on highest level up to the roasting window. Drain the tofu and dab dry slightly. Add the tofu cubes to the wok, then switch to a low level and roast the tofu for approx. 2 to 3 minutes.

6. Add the prepared vegetables and mix everything well. Heat the wok on highest level up to the vegetable window, switch to a low level and cook for approx. 2 minutes in the vegetable area.

7. Add coconut milk and cook for another 4 minutes in the vegetable window. Season to taste with salt and pepper and serve with rice.


  • If you prefer meat or seafood, use chicken breast, beef fillet or shrimps as a substitute for the tofu.

This recipe has been tested and approved by AMC.

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