Savory Rice Porridge (Congee) with Tofu and Mushrooms

Ingredients

• 1 cup Cooked Rice (day-old preferred)
• 6 cups Vegetable Broth
• 1 block Firm Tofu
• 1 cup Shiitake Mushrooms
• 1 tablespoon Ginger
• 2 tablespoons Soy Sauce
• 1 teaspoon Sesame Oil
• 2 tablespoons Scallions
• 1/4 teaspoon White Pepper

Instructions

1. 1In a large heavy-bottomed pot, combine the 1 cup of cooked rice and the 6 cups of vegetable broth.
2. 2Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 30 minutes. Stir occasionally to prevent sticking. The rice should break down and the mixture will thicken to a porridge consistency. While the porridge simmers, prepare the tofu and mushrooms.
3. 3Cut the 1 block of firm tofu into 1/2-inch cubes. Slice the 1 cup of shiitake mushrooms. Place a 10-inch skillet over medium-high heat (375°F / 190°C). Add the cubed tofu and sliced mushrooms to the hot skillet. Cook for 5 to 7 minutes, stirring occasionally, until the tofu is lightly browned on all sides and the mushrooms are tender.
4. 4Add the 1 tablespoon of ginger, 2 tablespoons of soy sauce, and 1 teaspoon of sesame oil to the skillet with the tofu and mushrooms. Stir well to combine and cook for 1 more minute until fragrant.
5. 5Carefully stir the cooked tofu and mushroom mixture into the simmering rice porridge in the large heavy-bottomed pot. Ensure everything is well combined.
6. 6Season the congee with the 1/4 teaspoon of white pepper. Stir gently.
7. 7Ladle the hot congee into serving bowls. Garnish each bowl with the 2 tablespoons of chopped scallions before serving.

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