🍋 One Pot Lemon and Asparagus Orzo with Panko-Crusted Tofu

Big flavor, one pot, zero stress — dinner just got dreamy.

Bright, fresh, and satisfyingly creamy, this one-pot wonder is bursting with zesty lemon, tender asparagus, and velvety coconut milk—balanced perfectly by the briny pop of capers and the comforting bite of orzo.

Topped with crispy, golden panko-crusted tofu triangles and a sprinkle of microgreens, each forkful is a vibrant, nourishing celebration of spring flavors.

Thanks to Our Place's Dream Cooker, this entire meal comes together with minimal effort and maximum flavor. With its sauté and pressure cook functions, the orzo is infused with layers of aromatic goodness - without hovering over a stove.

Just a few minutes of prep, and the Our Place Dream Cooker takes care of the rest - delivering creamy, perfectly cooked meals in a fraction of the time. Whether you're tackling busy weeknights or craving a hands-off dinner, this is truly the best all-in-one multicooker for effortless home cooking.

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One Pot Lemon and Asparagus Orzo with Panko-Crusted Tofu

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Equipment: Our Place - Dream Cooker

Ingredients

Tofu:

• 1 block (400 g) extra firm tofu, pressed

• 1 tablespoon soy sauce

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• 1 tablespoon cornstarch

• ½ cup panko breadcrumbs

• 1 tsp of oil for frying

Orzo:

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 cup orzo pasta

• 1 cup vegetable broth

• 1 cup coconut milk

• 1 bunch asparagus (about 200 g), trimmed and chopped

• 1 tablespoon capers

• Zest of 1 lemon

• Juice of 1 lemon (about 3 tablespoons)

• Salt and black pepper, to taste

• 1 tablespoon chopped fresh parsley

For serving:

• ½ cup microgreens

• Lemon wedges

• Additional chopped parsley

Instructions

• Cut the tofu in half horizontally to create two thinner blocks. Press well to remove excess moisture.

• In a shallow bowl, whisk together soy sauce, garlic powder, onion powder and cornstarch to form a smooth batter.

• Place the panko breadcrumbs in a separate shallow dish. Dip each tofu slice into the cornstarch mixture, coating well on all sides, then press into panko until evenly coated.

• Heat the oil in a large deep pot over medium heat. Fry the tofu on both sides until golden and crispy, about 3-4 minutes per side. Remove from the pot and place on paper towel. Discard excess oil.

• In the same pot or use the Dream Cooker on saute mode, heat olive oil. Add onion and sauté for 3-4 minutes. Add garlic and cook briefly until fragrant.

• Add orzo and stir to coat. Pour in the vegetable broth and coconut milk. Bring to a simmer and add the asparagus, capers, lemon zest and juice. Season with salt and pepper. Cook uncovered for 10-12 minutes, stirring occasionally, until the orzo is tender and the liquid mostly absorbed.

• Stir in chopped parsley and adjust seasoning if needed.

• For serving, cut each tofu slice diagonally into triangles. Plate the orzo, top with crispy tofu triangles, and garnish with microgreens, lemon wedges and extra parsley.