This vegan congee options creamy rice porridge topped with crispy sesame-soy baked tofu and tangy quick-pickled greens. It’s a comforting, Chinese language-inspired dinner that’s flavorful, customizable, and nice for meal prep!
Congee is my new factor this winter. I’m formally hooked! When you’re not acquainted, congee is a straightforward rice porridge made by slowly simmering a small quantity of rice in loads of water till it breaks down right into a creamy, soup-like consistency. By itself, it’s fairly fundamental, however seasonings and toppings are what flip congee into one thing actually irresistible, and this vegan congee is loaded with each.
Leap to:
So what are we doing to make this congee so delicious? Glad you requested! The rice porridge base will get simmered with ginger and garlic, then completed with miso for wealthy umami taste. As for toppings, we’re going all in with fast pickled veggies (just like those I take advantage of on my tofu bánh mì) and tremendous savory, crispy baked tofu, made utilizing the identical easy approach from my baked teriyaki tofu recipe.
Every part comes collectively to create a tremendous mixture of flavors and textures — creamy, tangy, savory, and crunchy multi functional bowl. That is legit consolation meals. Even higher, every element may be made prematurely, making this vegan congee excellent for meal prep.
Components You will Want
Under you may discover a listing of components on this recipe, with notes and substitutions. Scroll all the best way to the underside of the publish to see the complete recipe, together with the quantity of every ingredient.
- Jasmine rice. You’ll be able to substitute common long-grain white rice if that is what you will have readily available.
- Ginger.
- Garlic.
- Miso paste. Search for this within the worldwide aisle of your grocery retailer. Different sorts of miso like yellow or purple may be substituted if wanted.
- Soy sauce. Be at liberty to make use of tamari or liquid aminos if most popular.
- Cornstarch.
- Vegetable oil. Any impartial high-heat oil will do.
- Toasted sesame oil. This may be discovered within the worldwide aisle of the shop. It is for flavoring right here, so I do not suggest substituting.
- Tremendous-firm tofu. Additional-firm tofu additionally works, however will have to be pressed earlier than utilizing.
- Rice vinegar. This will also be discovered within the worldwide aisle.
- Sugar. Use natural sugar, since standard sugar is usually processed utilizing animal bone char.
- Salt.
- Cucumber.
- Carrots.
- Toppings. Use as many or as few as you want! I counsel scallions, cilantro, sesame seeds, chili oil, and toasted sesame oil.
How It is Made
Under is an in depth picture tutorial on find out how to make this dish. Scroll all the best way down if you would like to skip proper to the recipe!
Put together: Preheat your oven to 400°F and line a baking sheet with parchment paper in your baked tofu. Rinse your rice underneath chilly water.
Make the congee. Start heating water in a big pot, then add your rinsed rice, sliced ginger, and sliced garlic. Convey all the pieces to a simmer and cook dinner for 30 to 40 minutes, stirring sometimes.
Coat the tofu. Combine the coating components in a bowl: soy sauce, cornstarch, vegetable oil, and toasted sesame oil. Minimize the tofu into slabs, then place them into the bowl and coat them within the combination.
Bake the tofu. Organize the slabs in your ready baking sheet, then bake the tofu for about 40 minutes, flipping midway by means of, till they’re scorching and crispy.
Pickle the veggies. Stir the vinegar, sugar, sesame oil, and salt collectively in a bowl, then add cucumber and carrot slices. Let the greens soak whereas the tofu and congee end cooking.
End the congee. As soon as the congee has thickened and completed cooking, stir some miso paste and sizzling water collectively, then stir it into the congee. Season the congee with salt to style.
Serve. Ladle the congee into bowls, then high it with pickled veggies. Slice up your tofu slabs and pile them on high, then sprinkle every bowl with toppings of your selection. Dig in!
Variations
Often Requested Questions
It may be. Be sure that your miso is gluten-free and use gluten-free tamari instead of soy sauce.
You’ll be able to, however the cook dinner time will likely be longer and your congee will not be as creamy.
Every element may be ready prematurely and saved individually for meal prep. Preserve all the pieces in hermetic containers within the fridge for as much as 4 days. The congee may be reheated within the microwave or in a pot on the range, and the tofu may be reheated underneath a broiler till it begins to sizzle.
Extra Vegan Chinese language Recipes
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📖 Recipe
Vegan Congee with Crispy Baked Tofu
This vegan congee options creamy rice porridge topped with crispy sesame-soy baked tofu and tangy quick-pickled greens. It’s a comforting, Chinese language-inspired dinner that’s flavorful, customizable, and nice for meal prep!
Components
For the Congee
- 8 cups water
- 1 cup jasmine rice
- 3 slices contemporary ginger root
- 2 garlic cloves, thinly sliced
- 2 tablespoons sizzling water
- 2 tablespoons white miso paste
- Salt, to style
For the Baked Tofu
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 ½ tablespoons vegetable oil
- 1 teaspoon toasted sesame oil
- 1 (16 ounce/454 gram) package deal super-firm tofu
For the Fast Pickled Veggies
- ½ cup rice vinegar
- 1 tablespoon natural granulated sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon salt
- ½ medium cucumber, halved and sliced
- 1 medium carrot, sliced
For Serving (use as many as you want)
- Chopped scallions
- Chopped contemporary cilantro
- Toasted sesame oil
- Chili oil
- Toasted sesame seeds
Directions
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Preheat the oven to 400°F and line a baking sheet with parchment paper.
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Start making ready the congee whereas the oven heats up. Place 8 cups of water into a big pot and place it over excessive warmth. Rinse the rice underneath chilly water, then add it to the pot, together with the ginger slices, and garlic slices. Convey the liquid to a boil, stirring sometimes. As soon as the water boils, cut back the warmth and let the rice cook dinner at a low simmer for 30 to 40 minutes, stirring sometimes and ensuring to scrape any rice from the underside of the pot together with your spoon.
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To make the baked tofu, stir the soy sauce, cornstarch, vegetable oil, and sesame oil collectively in a medium bowl. Minimize the tofu into 8 slabs, then add them to the bowl. Gently rub the seasonings into the tofu together with your palms, getting the slabs properly coated. You are able to do them individually or unexpectedly — whichever is simpler for you.
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Organize the tofu slabs on the baking sheet. Don’t be concerned if some liquid stays within the bowl. Bake the tofu slabs for about 40 minutes, turning midway by means of, till they’re browned and crispy.
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Make the quick-pickled veggies whereas the congee simmers and the tofu bakes. Place the rice vinegar, sugar, sesame oil, and salt right into a small bowl. Stir to dissolve the sugar and salt, then add the sliced cucumber and carrots. Stir to coat the veggies within the pickling combination, then allow them to soak till the congee and tofu are prepared, no less than quarter-hour.
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As soon as the congee has simmered for 30 to 40 minutes, it ought to have reached a thick, porridge consistency. Take the pot off of warmth. Stir the new water and miso paste collectively, then stir it into the congee (Be aware 1). Season the congee with salt to style.
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To serve, ladle the congee into bowls. Organize pickled veggies on high, draining them properly as you take away them from the pickling liquid. Minimize the tofu slabs into strips, then prepare the strips over the veggies. Optionally, drizzle with toasted sesame oil and/or chili oil. Sprinkle with cilantro, scallions, and/or sesame seeds. Get pleasure from!
Notes
- If this ends in your congee thinning greater than you need, merely place it again over warmth for just a few extra minutes of simmering.
Vitamin
Energy: 464kcal | Carbohydrates: 64g | Protein: 19g | Fats: 14g | Saturated Fats: 2g | Polyunsaturated Fats: 7g | Monounsaturated Fats: 3g | Trans Fats: 0.05g | Sodium: 2015mg | Potassium: 503mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3443IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 3mg
