Congee (Rice Porridge) with Tofu and Peanuts

Instructions

1. 1Measure 1 cup of white rice into a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear. Drain well.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of white rice and 8 cups of water. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer for at least 1 hour, stirring occasionally, until the rice has broken down and the mixture has thickened to a porridge consistency. You will see the grains of rice become very soft and start to disintegrate.
3. 3While the congee is simmering, cut the 1 block of firm tofu into 1.27 cm cubes. Heat a 25.4 cm non-stick skillet over medium-high heat. Add the 1.27 cm cubes of tofu to the hot skillet in a single layer. Cook for 5-7 minutes, turning occasionally, until all sides are golden brown and lightly crisp. Remove the tofu from the skillet and set aside.
4. 4During the last 15 minutes of the congee's simmering time, stir in the pan-fried tofu cubes and the 1/4 cup of roasted peanuts. Continue to simmer, uncovered, stirring more frequently to prevent sticking, until the congee has reached your desired thickness.
5. 5Remove the pot from the heat. Stir in 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, and 1/4 teaspoon of white pepper until well combined. Ladle the congee into serving bowls.
6. 6Garnish each bowl with 2 tablespoons of chopped scallions just before serving.

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