15min 4 ppl
Vegan Thai Rice Congee with Ginger
51 minutes
4 people
Medium31–60 min or 7–12 steps
51 min · 6 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 12g
Carbs 46g
Fats 5g
About this dish
A fully plant-based rice congee with cubes of silken tofu standing in for the traditional soft egg, simmered with plenty of fresh ginger and spring onion until velvety smooth.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Fresh Gingerjulienned25 g
- Garlic clovesminced3
- Spring onionssliced4
Plant Proteins
- Silken tofucut into 2cm cubes300 g
Dried Goods
- Jasmine ricewell rinsed150 g
Spices & Seasonings
- White pepper2 g
Oils & Condiments
- Vegetable stock1800 ml
- Light soy sauce30 ml
- Sesame Oil10 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Rinse the jasmine rice until the water runs clear.
Approx. 5 minutes
2
Peel and julienne the ginger, mince the garlic, and slice the spring onions.
Approx. 8 minutes
3
Bring the vegetable stock to the boil in a large saucepan, add the rinsed rice, and simmer, stirring every few minutes, for 25 minutes until it breaks down into a thick, smooth porridge.
Approx. 25 minutes
4
Gently stir in the silken tofu cubes and simmer for 6 minutes until heated through without breaking them up too much.
Approx. 6 minutes
5
Stir in the light soy sauce and season with white pepper.
Approx. 3 minutes
6
Ladle into bowls and top with the ginger, spring onions and a drizzle of sesame oil.
Approx. 4 minutes
