Ingredients
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1 1/2 cups leftover plain rice congee (or cooked short-grain rice, mashed with water) short-grain rice1 1/2 cups leftover plain rice congee (or cooked short-grain rice, mashed with water)
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1/2 cup dried Jinhua mushrooms (or shiitake), soaked and finely chopped dried jinhua mushrooms1/2 cup dried Jinhua mushrooms (or shiitake), soaked and finely chopped
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1/2 cup firm tofu, crumbled firm tofu1/2 cup firm tofu, crumbled
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1/3 cup Chinese chives, finely chopped chinese chives1/3 cup Chinese chives, finely chopped
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2 tablespoons rice flour rice flour2 tablespoons rice flour
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1 tablespoon cornstarch cornstarch1 tablespoon cornstarch
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1 tablespoon light soy sauce or tamari (for gluten-free) light soy sauce1 tablespoon light soy sauce or tamari (for gluten-free)
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1 teaspoon toasted sesame oil (optional for extra flavor) toasted sesame oil1 teaspoon toasted sesame oil (optional for extra flavor)
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1/2 teaspoon Chinese five-spice powder chinese five-spice powder1/2 teaspoon Chinese five-spice powder
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1/4 teaspoon white pepper white pepper1/4 teaspoon white pepper
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1/2 teaspoon salt (or to taste) salt1/2 teaspoon salt (or to taste)
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2 tablespoons scallions, thinly sliced scallions2 tablespoons scallions, thinly sliced
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1 tablespoon fresh ginger, minced ginger1 tablespoon fresh ginger, minced
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1 tablespoon black sesame seeds black sesame seeds1 tablespoon black sesame seeds
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Oil spray (optional, for baking) oil sprayOil spray (optional, for baking)
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Dipping sauce: 2 tablespoons black vinegar, 1 tablespoon soy sauce, 1 teaspoon chili crisp (optional) black vinegarDipping sauce: 2 tablespoons black vinegar, 1 tablespoon soy sauce, 1 teaspoon chili crisp (optional)
Directions
Prepare all ingredients and shape into fritters. Bake until crisp and golden. Serve with a zesty, tangy dipping sauce for an umami-packed Chinese-inspired vegan breakfast. You can substitute Chinese chives with regular chives or scallions if unavailable. For a pan-fried version, cook in a nonstick skillet over medium heat with a touch of oil until golden on both sides.
Steps
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1
Done
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If starting with cooked rice, mash it with a little water to form a thick porridge consistency. |
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2
Done
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Soak dried Jinhua or shiitake mushrooms in hot water until softened, then finely chop. |
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3
Done
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In a large bowl, combine congee (or mashed rice), mushrooms, crumbled tofu, chives, rice flour, cornstarch, soy sauce/tamari, sesame oil (if using), five-spice powder, white pepper, salt, scallions, ginger, and black sesame seeds. |
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4
Done
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Mix well until the mixture holds together. If too wet, add a little more rice flour. |
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5
Done
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Scoop about 2 tablespoons of the mixture and shape into small patties or fritters. |
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6
Done
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Arrange fritters on a parchment-lined baking tray. Spray lightly with oil for extra crispiness (optional). |
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7
Done
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Bake in a preheated oven at 425°F (220°C) for 18-22 minutes, flipping once halfway through, until golden brown and crisp around the edges. |
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8
Done
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Mix dipping sauce ingredients in a small bowl. |
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9
Done
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Serve warm, with dipping sauce on the side. |
