Spicy Vegetarian Mapo Tofu Congee Brunch Bowl

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup jasmine rice, rinsed and drained 4 cups water or vegetable broth 1/2 teaspoon salt, divided 1 block (14 oz) extra
• firm tofu, drained and cut into 1/2
• inch cubes 2 tablespoons vegetable oil 1 tablespoon Szechuan tingle peppercorns, crushed 1 tablespoon Szechuan fermented bean paste 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 green onions, thinly sliced

Instructions

1. a. Combine rice and water or broth in a large pot and bring to a boil over medium high heat. Lower the heat to low and simmer, covered, for about 15 minutes until the rice has absorbed all the liquid and become creamy. Stir occasionally to prevent sticking. b. In another pan, heat oil over medium heat. Add crushed Szechuan peppercorns and fry until fragrant, around 30 seconds. Be careful not to burn them. c. Add fermented bean paste, garlic, and ginger, and cook for 1 minute until fragrant. d. Gently fold in the cubed tofu and cook for another 2 3 minutes until slightly browned. e. Combine the cooked congee with the tofu mixture and stir well. Season with half of the salt. f. Divide the dish among 4 bowls, garnishing each bowl with green onions.

Chef’s Insight

Adjust the heat level by adding more or fewer Szechuan peppercorns to taste

Notes

Use a non-stick pan for the tofu mixture to prevent sticking