Rice Cooker Tofu and Rice (Toumeshi) is a simple and comforting Japanese dish made with soft tofu and fluffy rice, cooked together in one pot. Seasoned with soy sauce and mirin, it’s a quick and satisfying meal that’s both flavorful and easy to prepare! Vegan option.
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One Pot Tofu and Rice in a Rice Cooker
Toumeshi is a classic Japanese dish that combines tofu and rice, often cooked in one pot for an easy, comforting meal. The name Toumeshi comes from the Japanese words “tofu” (豆腐) and “meshi” (飯), which means rice or meal, highlighting the main ingredients of the dish.
This recipe uses a rice cooker to do the heavy lifting, making it a convenient way to prepare a delicious and satisfying meal without much fuss. The tofu soaks up the flavors from the dashi, soy sauce, and mirin, creating a savory dish that’s both light and filling. The added ginger and beef fat (or alternative) bring rich umami notes. It’s the perfect one-pot meal that’s both nourishing and flavorful.
Ingredients and Substitutions
Here are the key ingredients for toumeshi:
- Dashi: Use homemade or dashi granules. Use kombu or shiitake dashi for vegetarian option.
- Soy sauce
- Oyster sauce: Can be swapped with vegetarian stir fry sauce or mushroom ‘oyster’ sauce for plant based option.
- Mirin
- Sugar
- Silken tofu: Use soft tofu if you prefer a firmer texture instead of silken tofu.
- Ginger
- Beef fat (or any leftover cut of meat/bone): For extra flavor, beef fat can be replaced with chicken fat, or omit it altogether for a lighter version.
- Hard or Soft Boiled Eggs: Optional for more protein.
- Cooked Rice: I always have portions of cooked rice on hand but if you don’t have any, you can either cook some rice on the stove, in another rice cooker or make it before the tofu.
For toppings, keep it simple with green onions, schimi and tenkasu!
How to Make Rice and Tofu in a Rice Cooker
Here’s an overview of how to prepare it:
- Add the Base Ingredients: Combine dashi, soy sauce, oyster sauce, mirin, and sugar in the rice cooker.
- Add ingredients: Cut the tofu into half if using a 1 lbs block and add it to the rice cooker with the ginger slices. Drop the beef fat (or meat/bone) into the rice cooker for extra richness. Close the lid and set to regular rice mode.
- Add Eggs: Once the timer goes off, add the eggs if using. Let it sit on keep warm mode for 10-15 minutes, rotating the eggs half way so both sides are marinated in the broth.
- Serve: Serve hot, topped with scallions, tenkasu (fried tempura scraps), and a sprinkle of togarashi.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Handle Tofu Gently: Silken tofu is very delicate so handle gently when adding and removing from the pot.
- Cook Rice on The Firmer Side or Use Day Old Rice: The slightly drier rice will soak up the broth and make it more plump without getting soggy.
- Serving without rice: If you want to serve just the tofu, reduce the soy sauce a bit so it’d not too salty.
- Serve it cold: This dish also tastes great cold just like Tsuke Yakko Tōfu Don (Cold Tofu Rice Bowl).
Serving Suggestions
Serve with a side of pickled vegetables like tsukemono to balance the savory flavors. You can also enjoy it with a simple salad or a bowl of miso soup.
How to Store Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave the rice and tofu. Avoid freezing, as the texture of tofu will change when thawed.
Recipe FAQ
Yes! Just substitute the dashi with vegetable broth, and skip the beef fat for a fully plant-based version.
Yes! You can make this dish on the stovetop by simmering all the ingredients in a pot. Just be sure to cook the rice thoroughly before adding the tofu and other ingredients.
Silken or soft tofu works best in this recipe for its smooth texture, but you can use regular or medium tofu for a firmer bite. The dish will still be delicious!
More Rice Cooker Recipes
- Rice Cooker Bibimbap
- Rice Cooker Beef Pepper Rice (Pepper Lunch)
- Rice Cooker Butabara Daikon
- Rice Cooker Japanese Curry
- Rice Cooker Teriyaki Chicken
Enjoy! If you make this Rice Cooker Tofu and Rice recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
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Rice Cooker Tofu and Rice (Toumeshi)
- Total Time: 1 hour 5 minutes
- Yield: 2 servings
Description
Rice Cooker Tofu and Rice (Toumeshi) is a simple and comforting Japanese dish made with soft tofu and fluffy rice, cooked together in one pot. Seasoned with soy sauce and mirin, it’s a quick and satisfying meal that’s both flavorful and easy to prepare!
Ingredients
- 1 1/4 cup (300 ml) dashi stock
- 3 tbsp (30 ml) soy sauce
- 1 tbsp (20 g) oyster sauce
- 2 tbsp mirin
- 1–2 tbsp sugar
- 1 pack (450 g) silken tofu
- 2 slices of ginger
- 1 inch piece of beef fat (or any excess cut of meat/bone)
- 1 pack (450 g) silken or soft tofu
- 2 eggs
To serve
- 1–2 servings of cooked rice
- scallion
- tenkasu (fried tempura scraps)
- togarashi
Instructions
- Prepare the Base: In the rice cooker combine dashi, soy sauce, oyster sauce, mirin, and sugar.
- Add Ingredients: If using a 1 lb block of tofu, cut it in half and place it in the rice cooker along with the ginger slices. Add the beef fat (or meat/bone) for extra richness. Close the lid and start the regular rice cooking cycle.
- Add Eggs: Once the rice cooker finishes, carefully add the eggs (if using). Let them sit in the broth on the “keep warm” setting for 10–15 minutes, rotating them halfway through to ensure even marination.
- Serve: Spoon the tofu and rice into bowls. Top with scallions, tenkasu, and a sprinkle of togarashi. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Main dish
- Method: Rice Cooker
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5 g
- Sodium: 1200 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 150 mg
This is so delicious – and easy! I substituted some Better Than Bouillon beef flavor instead of the beef fat and it worked flavor-wise. Thank you for sharing this – my husband loved it too.