Cantonese · Breakfast
Silken tofu and peanut congee
Vegan rice congee finished with silky tofu, crushed peanuts and chilli oil.
- Calories
- 380 kcal
- Protein
- 14 g
- Carbs
- 46 g
- Fat
- 15 g
- Prep
- 10 min
- Cook
- 30 min
Per serving, for one person.
Contains: peanut, gluten, soy, sesame.
Ingredients
- 50 g Jasmine rice
- 120 g Silken tofu
- 15 g Peanuts
- 10 g Spring onions
- 1 tsp Toasted sesame oil
- ½ tbsp Soy sauce (reduced salt)
- ¼ tsp Salt
- ¾ tsp Chilli flakes
Method
- Simmer the rice in 700ml water for 28-30 minutes, stirring occasionally, until thick and porridge-like.
- Gently fold the silken tofu cubes through the hot congee for the last 2 minutes, just to warm through.
- Season with soy sauce and salt to taste.
- Spoon into bowls and scatter over crushed peanuts, spring onion, chilli flakes and a drizzle of sesame oil.
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