40m$11.23

Chinese 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.

breakfast
Chinese
congee
moderate
one pot
one-pot
plant-based
rice porridge
scallion
sesame
stovetop
tofu
Vegan

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10 min prep30 min cook4 servingsmediumSep 3, 2026

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Low-sodium vegetable broth-6 cups
Extra-firm tofu-14 ounces
Scallions-4 each
Fresh ginger-1/2 ounce
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-1/4 teaspoon

Prepare the tofu, scallions, ginger, and garlic

Cutting Board

Chef’s knife

Paper towels

Fine grater

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.

14 ounces tofu

4 Each scallions

1/2 ounce ginger

2 Count garlic

Brown the tofu with soy sauce

Saucepan

Measuring cups and spoons

Bowl

Heatproof spoon

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.

1 tablespoon canola oil

14 ounces tofu

1 tablespoon soy sauce

Add the scallion whites, rice, and broth

Saucepan

Measuring cups and spoons

Heatproof spoon

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.

4 Each scallions

1/2 ounce ginger

2 Count garlic

3 cups white rice

5 1/2 cups vegetable broth

1/4 teaspoon white pepper

Simmer until creamy and porridge-like

Saucepan

Heatproof spoon

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 tofu, soy sauce, and broth

Saucepan

Measuring cups and spoons

Heatproof spoon

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.

1 tablespoon soy sauce

1/2 cup vegetable broth

Top and serve the congee

Bowl

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.

4 Each scallions

1 tablespoon sesame seeds

2 teaspoons sesame oil

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Chinese Scallion-Sesame Tofu Congee

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