Thai Coconut Rice Porridge with Tofu
A creamy and comforting Thai-inspired rice porridge, perfect for a warm and satisfying breakfast. This recipe uses coconut milk for richness and tofu for protein, making it a delicious and egg-free start to the day.
Ingredients
- 1 cup Jasmine Rice
- 4 cups Coconut Milk
- 2 cups Vegetable Broth
- 1 block Firm Tofu
- 2 tablespoons Soy Sauce
- 1 tablespoon Ginger
- 2 cloves Garlic
- 2 stalks Green Onions
- 1 teaspoon Sesame Oil
- 1 tablespoon Lime Juice
- 1/4 teaspoon Red Pepper Flakes
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the jasmine rice under cold water until the water runs clear.
- 2In a large pot, combine the rinsed rice, coconut milk, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the porridge is creamy.
- 3While the rice is cooking, press the tofu to remove excess water, then dice it into small cubes.
- 4In a separate pan, heat the sesame oil over medium heat. Add the diced tofu, ginger, and garlic, and cook until the tofu is lightly golden brown and crispy.
- 5Stir in the soy sauce and red pepper flakes into the tofu mixture. Cook for another minute.
- 6Once the rice porridge is ready, stir in the lime juice.
- 7Divide the porridge into bowls and top with the crispy tofu, chopped green onions, and a drizzle of sesame oil (optional).
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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