Taiwanese Rice Porridge (Congee) with Tofu and Mushrooms
A comforting and customizable Taiwanese rice porridge (congee) featuring flavorful tofu and mushrooms. Dairy-free and easy to adapt to your liking.
Ingredients
- 1 cup Jasmine Rice
- 8 cups Water
- 1 block Firm Tofu
- 6 mushrooms Dried Shiitake Mushrooms
- 2 tablespoons Soy Sauce
- 1 teaspoon Sesame Oil
- 1/4 teaspoon White Pepper
- 2 tablespoons Chopped Scallions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the rice under cold water.
- 2Soak the dried shiitake mushrooms in warm water for 30 minutes, then slice thinly.
- 3Dice the tofu into small cubes.
- 4In a large pot, combine the rice, water, shiitake mushrooms, and tofu. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the rice is very soft and the congee has thickened.
- 5Season with soy sauce, sesame oil, and white pepper.
- 6Garnish with chopped scallions before serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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