Ingredients
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1 cup jasmine rice (or any long-grain rice)
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8 cups vegetable broth
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1 cup firm tofu, cubed
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4 -5 scallions, thinly sliced
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1 -inch piece of ginger, grated
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2 cloves garlic, minced
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 teaspoon sesame oil
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1 Salt and white pepper to taste
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1 Optional toppings: sliced mushrooms, toasted sesame seeds, and chili oil
Directions
This recipe requires some time to cook but is relatively easy to prepare, making it a cozy and nutritious breakfast option inspired by Chinese cuisine.
Adjust the consistency of your congee by adding more vegetable broth if it becomes too thick during cooking. Feel free to customize the toppings to your liking for an authentic Chinese breakfast experience.
Steps
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1
Done
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Rinse the jasmine rice thoroughly under cold water until the water runs clear. Drain and set aside. |
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2
Done
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In a large pot, bring the vegetable broth to a boil. Once boiling, add the rinsed rice, reduce the heat to low, and cover. Allow it to simmer for about 45 minutes, stirring occasionally to prevent sticking. |
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3
Done
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In a separate pan, heat the sesame oil over medium heat. Add the cubed tofu and cook until it becomes golden and slightly crispy on all sides, about 5-7 minutes. Remove from the pan and set aside. |
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4
Done
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In the same pan, add a bit more oil if needed, and sauté the minced garlic and grated ginger for 1-2 minutes until fragrant. |
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5
Done
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Add the cooked tofu back to the pan and drizzle with soy sauce. Toss to coat and cook for an additional 2 minutes. Remove from heat. |
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6
Done
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Once the rice has cooked down and thickened to your desired consistency (congee should be creamy), stir in the sautéed tofu, sliced scallions, salt, and white pepper. Cook for an additional 5 minutes to heat everything through. |
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7
Done
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Serve your Vegan Chinese Congee hot, garnished with optional toppings like sliced mushrooms, toasted sesame seeds, and a drizzle of chili oil for extra flavor. |
