Coconut Ginger Congee
with Crispy Tofu
Congee is a simple, comforting rice porridge. While it originates from China, many versions are eaten across Asian cuisines. This adaptation uses coconut milk, similar to Southeast Asian congees, and quinoa-speckled rice for an extra crunch. Adding tofu boosts the protein in this cozy dish, giving you sustainable energy.
Nutrition (per serving)
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INGREDIENTS
- 4 garlic cloves, peeled and minced
- 1 oz ginger, peeled and minced
- 1 scallion, trimmed, thinly sliced and green and white parts separated
- 1/2 cup quinoa speckled rice
- 6.76 floz coconut milk
- 10 oz organic extra firm tofu, patted dry and cut into 1/2-inch pieces
- 1 tbsp sriracha
- 1 tsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Combine garlic, ginger, scallion whites, rice, coconut milk, 2 cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to medium, and cook until grains are tender and creamy, 25 to 27 minutes.
Heat 1 tsp vegetable oil in separate small skillet over medium heat. Add scallion greens, tofu, and a pinch of salt and pepper and cook until tofu is lightly browned, 5 to 8 minutes.
Divide coconut ginger congee between bowls. Top with crispy tofu, charred scallion, and as much sriracha as you’d like.
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Gochujang Tofu Bowls with Brown Rice & Sesame-Garlic Green Beans
