Silken Tofu and Spinach Breakfast Congee with Ginger and Sesame

In a small pot, combine the cooked rice with 1.5 cups of water. Bring to a gentle simmer, stirring occasionally until the rice breaks down and reaches a creamy, porridge-like consistency (about 10-12 minutes).

While the congee cooks, pat the firm tofu dry and cut into 1/2-inch cubes. Heat the olive oil in a non-stick pan over medium-high heat and sear the tofu until golden brown on all sides.

Fold the fresh spinach into the simmering congee, stirring until wilted and vibrant green. Add the minced ginger and stir to incorporate.

Gently fold the crispy tofu into the congee just before serving to maintain its texture.

Ladle into a bowl and serve immediately. The dish should smell fragrant and earthy from the ginger, with a satisfying contrast between the silky rice and the golden, firm tofu cubes.