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!

Congee is my new factor this winter. I’m formally hooked! Should you’re not acquainted, congee is an easy rice porridge made by slowly simmering a small quantity of rice in quite a lot 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 really irresistible, and this vegan congee is loaded with each.

Soar 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.

All the pieces 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 part could be made prematurely, making this vegan congee good for meal prep.

Elements You may Want

Beneath you will discover a listing of components on this recipe, with notes and substitutions. Scroll all the way in which to the underside of the submit to see the total 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 have got readily available.
Ginger.
Garlic.
Miso paste. Search for this within the worldwide aisle of your grocery retailer. Different forms of miso like yellow or pink could be substituted if wanted.
Soy sauce. Be happy 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. Further-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

Beneath is an in depth picture tutorial on find out how to make this dish. Scroll all the way in which 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 to your baked tofu. Rinse your rice underneath chilly water.

Pot of Vegan Congee simmering on a cooktop.

Make the congee. Start heating water in a big pot, then add your rinsed rice, sliced ginger, and sliced garlic. Carry every little thing to a simmer and cook dinner for 30 to 40 minutes, stirring often.

Tofu slabs in a bowl with seasonings and cornstarch.

Coat the tofu. Combine the coating components in a bowl: soy sauce, cornstarch, vegetable oil, and toasted sesame oil. Lower 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 via, till they’re scorching and crispy.

Quick pickled carrot and cucumber slices in a bowl with spoon.

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 scorching water collectively, then stir it into the congee. Season the congee with salt to style.

Bowl of congee, tofu, and vegetables with orange napkin and chopsticks in the background.

Serve. Ladle the congee into bowls, then prime it with pickled veggies. Slice up your tofu slabs and pile them on prime, then sprinkle every bowl with toppings of your alternative. Dig in!

Variations

Pickled veggie swaps. As an alternative of or along with carrots and cucumber, attempt cauliflower, zucchini, or radishes.
Protein swap. As an alternative of baked tofu, attempt utilizing pan-fried seitan or tempeh.
Add greens. Make this dish further cozy by including some wilted spinach or kale.

Continuously Requested Questions

Is that this recipe gluten-free?

It may be. Make sure that your miso is gluten-free and use gluten-free tamari instead of soy sauce.

Can I make this recipe with brown rice?

You’ll be able to, however the cook dinner time can be longer and your congee will not be as creamy.

Can this recipe be ready prematurely?

Every part could be ready prematurely and saved individually for meal prep. Maintain every little thing in hermetic containers within the fridge for as much as 4 days. The congee could be reheated within the microwave or in a pot on the range, and the tofu could be reheated underneath a broiler till it begins to sizzle.

Extra Vegan Chinese language Recipes

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Recipe

Bowl of Vegan Congee topped with tofu, fresh herbs, and vegetables.

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Delicacies American, Chinese language

Prep Time 20

Prepare dinner Time 50

Whole Time 1 10

Elements

For the Congee

8 cups water
1 cup jasmine rice
3 slices recent ginger root
2 garlic cloves, thinly sliced
2 tablespoons scorching 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) bundle 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 recent cilantro
Toasted sesame oil
Chili oil
Toasted sesame seeds

Directions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Start getting 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. Carry the liquid to a boil, stirring often. As soon as the water boils, scale back the warmth and let the rice cook dinner at a low simmer for 30 to 40 minutes, stirring often and ensuring to scrape any rice from the underside of the pot along with your spoon.
To make the baked tofu, stir the soy sauce, cornstarch, vegetable oil, and sesame oil collectively in a medium bowl. Lower the tofu into 8 slabs, then add them to the bowl. Gently rub the seasonings into the tofu along with your arms, getting the slabs properly coated. You are able to do them individually or all of sudden — whichever is less complicated for you.
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 via, till they’re browned and crispy.
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.
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 recent water and miso paste collectively, then stir it into the congee (Observe 1). Season the congee with salt to style.
To serve, ladle the congee into bowls. Organize pickled veggies on prime, draining them properly as you take away them from the pickling liquid. Lower the tofu slabs into strips, then organize 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!