10-Min Silky Congee with Crispy Tofu
Creamy rice porridge built on store-bought soy milk for speed, topped with golden fried tofu and a scatter of fresh scallions and ginger. Ready in under 10 minutes with zero fuss.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 1 cup cooked rice
- 2 cups unsweetened soy milk
- 1 cup vegetable broth
- 8 oz firm tofu, pressed and cubed
- 1 tbsp fresh ginger, minced
- 3 whole scallions, sliced thin
- 1 tbsp soy sauce
Instructions
- 1
Heat 1 tbsp oil in a wide skillet over medium-high until shimmering, about 90 seconds.
- 2
Add tofu cubes and cook without stirring for 3 minutes until edges turn golden and crispy.
- 3
Flip and cook another 2 minutes until second side is golden. Transfer to a plate.
- 4
In the same skillet, combine rice, soy milk, broth, and minced ginger over medium heat.
- 5
Stir constantly for 3 minutes until the congee is creamy and heated through.
- 6
Pour into bowls, top with crispy tofu and scallions, drizzle soy sauce. Serve hot.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon
- tofu press (or paper towels)
- bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
