Vegan Congee with Crispy Baked Tofu

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

5 from 1 vote

Vegan Congee with Crispy Baked Tofu

This vegan congee features creamy rice porridge topped with crispy sesame-soy baked tofu and tangy quick-pickled vegetables. It’s a comforting, Chinese-inspired dinner that’s flavorful, customizable, and great for meal prep!

Prep Time20

Cook Time50

Total Time1 10

Course: Entree

Cuisine: American, Chinese

Servings:

Calories: 464kcal

Author: Alissa Saenz

Ingredients

For the Congee

8 cups water
1 cup jasmine rice
3 slices fresh ginger root
2 garlic cloves, thinly sliced
2 tablespoons hot water
2 tablespoons white miso paste
Salt, to taste

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 super-firm tofu

For the Quick Pickled Veggies

½ cup rice vinegar
1 tablespoon organic 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 like)

Chopped scallions
Chopped fresh cilantro
Toasted sesame oil
Chili oil
Toasted sesame seeds

US Customary - Metric

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Begin preparing the congee while the oven heats up. Place 8 cups of water into a large pot and place it over high heat. Rinse the rice under cold water, then add it to the pot, along with the ginger slices, and garlic slices. Bring the liquid to a boil, stirring occasionally. Once the water boils, reduce the heat and let the rice cook at a low simmer for 30 to 40 minutes, stirring occasionally and making sure to scrape any rice from the bottom of the pot with your spoon.
To make the baked tofu, stir the soy sauce, cornstarch, vegetable oil, and sesame oil together in a medium bowl. Cut the tofu into 8 slabs, then add them to the bowl. Gently rub the seasonings into the tofu with your hands, getting the slabs well coated. You can do them individually or all at once — whichever is easier for you.
Arrange the tofu slabs on the baking sheet. Don't worry if some liquid remains in the bowl. Bake the tofu slabs for about 40 minutes, turning halfway through, until they're browned and crispy.
Make the quick-pickled veggies while the congee simmers and the tofu bakes. Place the rice vinegar, sugar, sesame oil, and salt into a small bowl. Stir to dissolve the sugar and salt, then add the sliced cucumber and carrots. Stir to coat the veggies in the pickling mixture, then let them soak until the congee and tofu are ready, at least 15 minutes.
Once the congee has simmered for 30 to 40 minutes, it should have reached a thick, porridge consistency. Take the pot off of heat. Stir the hot water and miso paste together, then stir it into the congee (Note 1). Season the congee with salt to taste.
To serve, ladle the congee into bowls. Arrange pickled veggies on top, draining them well as you remove them from the pickling liquid. Cut the tofu slabs into strips, then arrange the strips over the veggies. Optionally, drizzle with toasted sesame oil and/or chili oil. Sprinkle with cilantro, scallions, and/or sesame seeds. Enjoy!

Notes

If this results in your congee thinning more than you'd like, simply place it back over heat for a few more minutes of simmering.

Nutrition