Congee & crispy five – spice tofu

Congee & crispy five – spice tofu

By
From
Posh Rice
Serves
2
Makes
50

Prepared all over Asia, congee is a popular breakfast or late-supper dish. This version makes a great comforting vegetarian main, with the crispy tofu, spring onions and sesame seeds adding crunch to the soft, soothing rice.

Ingredients

Quantity Ingredient
175g sushi rice
1.2 litres vegetable or chicken stock
2 garlic cloves, finely grated
5 cm piece ginger, peeled and finely grated
175g firm tofu
1 teaspoon chinese five-spice powder
sunflower oil, for frying
1 tablespoon cornflour
salt

To garnish

Quantity Ingredient
2 spring onions, white sliced, green shredded
2 teaspoons sesame seeds, toasted
soy sauce

Method

  1. Wash the rice thoroughly. Tip the stock, garlic and ginger into a large saucepan and bring to the boil. Add the rice, bring back to the boil, then turn down the heat and simmer for 40 minutes, stirring occasionally. When cooked, the rice should be thick and porridge-like – add more water if needed.
  2. Meanwhile, cut the tofu into 1.5 – 2cm cubes, pat dry with kitchen paper and toss with the Chinese five-spice and some salt. Set aside for 30 minutes.
  3. Heat a shallow layer of sunflower oil in a frying pan over a high heat. Toss the tofu in the cornflour and fry in the hot oil for about 5 minutes until crispy all over. Ladle the congee into bowls, top with the tofu and garnish with the spring onions, sesame seeds and some soy sauce.
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