40m$14.35Chinese Scallion-Sesame Tofu Congee
Cooked white rice quickly transforms into creamy vegan congee enriched with golden tofu, ginger, and soy sauce. Scallion greens, toasted sesame oil, and sesame seeds make a concise, savory finish.
Shopping options
Toasted sesame oil
2 Teaspoon
International Collection Toasted Sesame Oil
4%
Toasted sesame seeds
1 Tablespoon
Sun Luck® Toasted Sesame Seeds
10%
Canola oil
1 Tablespoon
Kroger® 100% Pure Canola Oil
1%
Ground white pepper
0.25 Teaspoon
Kroger® Ground White Pepper Shaker
1%
Fresh ginger
0.5 Ounce
Spice World™ Fresh Peeled Ginger Bag
7%
Low-sodium vegetable broth
6 Cup
Pacific Foods Low Sodium Organic Vegetable Broth 32 oz Carton
75%
Low-sodium soy sauce
2 Tablespoon
Kikkoman® Less Sodium Soy Sauce
10%
Cooked white rice
3 Cup
Minute Ready-to-Eat White Rice, Microwaveable Rice Cups, , 2 Count
74%
Extra-firm tofu, drained
14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
Scallions
4 Each
Green Onions
40%
Garlic
2 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- Low-sodium vegetable broth-6 cups
- Extra-firm tofu-14 ounces
- Scallions-4 each
- Fresh ginger-0.5 ounces
- Garlic-2 cloves
- Cooked white rice-3 cups
- Low-sodium soy sauce-2 tablespoons
- Canola oil-1 tablespoon
- Toasted sesame seeds-1 tablespoon
- Toasted sesame oil-2 teaspoons
- Ground white pepper-0.25 teaspoons
Pat the tofu thoroughly dry and cut it into 1/2-inch cubes. Thinly slice the scallions, keeping the white and green parts separate; finely grate the ginger and mince the garlic.
Heat the canola oil in the saucepan over medium-high heat. Add the tofu in a single layer and cook for 6 minutes, turning occasionally, until golden on several sides. Add 1 tablespoon soy sauce, toss for 30 seconds, and transfer the tofu to the bowl.
Pat the tofu thoroughly dry before adding it to hot oil to reduce splattering.
Reduce the heat to medium. Add the scallion whites, ginger, and garlic and stir for 30 seconds until fragrant. Add the cooked rice, 5 1/2 cups vegetable broth, and white pepper, then scrape up any browned bits. Increase the heat to high, partially cover, and bring to a steady simmer, about 5 minutes.
Reduce the heat to medium-low and keep the saucepan partially covered. Simmer for 14 minutes, stirring every 3 to 4 minutes and pressing some rice against the side of the pan, until the mixture is creamy and porridge-like.
Congee can bubble and spit as it thickens; stir with a long-handled spoon and open the lid away from your face.
Stir in the browned tofu, remaining 1 tablespoon soy sauce, and remaining 1/2 cup broth. Simmer for 2 minutes, until the tofu is hot and the congee has a loose, spoonable consistency.
Stir carefully while the hot congee simmers because it may bubble or spit.
Divide the congee among four bowls. Top evenly with the scallion greens and toasted sesame seeds, then drizzle with the toasted sesame oil. Serve hot.
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