Breakfast · Chinese · 10 min
Silken Tofu and Spinach Breakfast Congee with Ginger and Sesame
- Calories
- 449
- Protein
- 27g
- Carbs
- 59g
- Fat
- 14g
Ingredients
- 162.7 g white rice
- 203.4 g spinach
- 13.5 g fresh ginger
- 0.25 tsp salt
- 96.6 g firm tofu
- 2.4 g olive oil
- 0.5 tsp sesame oil
Method
- 01In a small pot, combine pre-cooked white rice with 1.5 cups of water and a pinch of salt. Bring to a gentle simmer over medium heat, stirring occasionally for 10-12 minutes until the rice grains break down into a creamy congee consistency.
- 02Pat firm tofu dry with paper towels and cut into 1/2-inch cubes.
- 03Heat olive oil in a non-stick pan over medium-high heat. Add tofu cubes and sear for 5-6 minutes, turning until golden brown on all sides.
- 04Stir minced ginger and fresh spinach into the simmering congee until spinach is fully wilted and bright green, about 2 minutes.
- 05Fold the golden seared tofu gently into the congee.
- 06Ladle congee into a warm bowl, drizzle with toasted sesame oil, and serve hot.
Cook it with the whole plan around it
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