Vegan Taiwanese Rice Porridge (Congee)

Ingredients

• 1 cup Cooked White Rice
• 6 cups Water
• 1/4 cup Dried Shiitake Mushrooms
• 1/2 block Firm Tofu
• 1/4 cup Pickled Radish
• 1/4 cup Peanuts
• 2 tablespoons Soy Sauce
• 1 tablespoon Sesame Oil
• 2 stalks Scallions

Instructions

1. 1Place the 1/4 cup Dried Shiitake Mushrooms in a bowl and cover with warm water. Let them soak for 20-30 minutes, or until they are soft. Once softened, drain the mushrooms, remove and discard the tough stems, and dice the mushroom caps into small pieces.
2. 2In a large heavy-bottomed pot, combine the 1 cup Cooked White Rice and 6 cups Water. Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30-40 minutes, stirring occasionally, until the rice has broken down and the mixture has a creamy porridge consistency.
3. 3While the porridge is simmering, cut the 1/2 block Firm Tofu into 1/2-inch cubes. Heat a 10-inch non-stick skillet over medium-high heat (400°F / 200°C). Add the cubed tofu to the hot skillet in a single layer. Cook for 8-10 minutes, turning the pieces occasionally, until they are golden brown and slightly crispy on all sides.
4. 4Once the porridge has reached the desired creamy consistency, stir in the diced shiitake mushrooms. Cook for another 2 minutes to heat the mushrooms through.
5. 5To serve, ladle the hot porridge into individual bowls. Top each bowl with the pan-fried tofu cubes, 1/4 cup Pickled Radish, 1/4 cup Peanuts, and the chopped 2 stalks Scallions.
6. 6Drizzle each serving with 1 tablespoon Soy Sauce and 1 tablespoon Sesame Oil just before eating.

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