Ingredients
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1 cup jasmine rice
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6 cups vegetable broth (low sodium)
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1 cup water
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1 block (14 oz) firm tofu, cubed
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1 cup mixed vegetables (carrots, peas, corn, and spinach)
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2 green onions, thinly sliced
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1 -inch piece of fresh ginger, grated
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2 cloves garlic, minced
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1 tablespoon soy sauce (gluten-free if needed)
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1 teaspoon sesame oil
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1 Salt and white pepper to taste
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1 Sliced fresh chili peppers for garnish (optional)
Directions
Customize your Vegan Chinese Tofu and Vegetable Congee with your favorite toppings, such as fried shallots, chopped cilantro, or a drizzle of chili oil, to enhance the flavors to your liking.
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 and water to a boil. |
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3
Done
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Add the rinsed rice to the boiling liquid, reduce the heat to low, and cover the pot. Simmer for about 20-25 minutes, stirring occasionally, until the rice has broken down and the mixture thickens into a porridge-like consistency. |
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4
Done
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While the rice is cooking, heat a non-stick skillet over medium heat. Add the cubed tofu and cook until it becomes golden brown on all sides, about 5-7 minutes. Remove from heat and set aside. |
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5
Done
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In the same skillet, add a splash of water, grated ginger, and minced garlic. Sauté for a minute until fragrant. |
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6
Done
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Add the mixed vegetables to the skillet and stir-fry for about 3-4 minutes until they become tender. |
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7
Done
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Once the rice has turned into a thick congee, add the sautéed vegetables, tofu, sliced green onions, soy sauce, sesame oil, and season with salt and white pepper. Stir well to combine and simmer for an additional 5 minutes to heat everything through. |
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8
Done
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Serve your Vegan Chinese Tofu and Vegetable Congee hot, garnished with sliced fresh chili peppers for an extra kick if desired. |
