Chinese Brunch Delight: Scrumptious Congee with Shiitake Mushrooms and Crispy Tofu Bites

Allergens

Soy (if using soy sauce or fish sauce)

Ingredients

• 2 cups jasmine rice
• 6 cups water
• 1 cup shiitake mushrooms, sliced
• 2 cups firm tofu, cut into bite
• sized cubes
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 3 green onions, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Optional: soy sauce or fish sauce, to taste

Instructions

1. In a large pot, combine the jasmine rice and water. Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally until the rice has broken down into a porridge like consistency.
2. Meanwhile, in a separate pan, heat the vegetable oil over medium heat. Add the tofu cubes and fry them until they turn golden brown and crispy on all sides. Remove the tofu from the pan and set aside.
3. In the same pan, add sesame oil and sauté the garlic and green onions until fragrant. Stir in the sliced shiitake mushrooms and cook for about 5 minutes or until they have softened and released their juices.
4. Once the congee has reached a creamy consistency, season it with salt and pepper to taste. You can also add soy sauce or fish sauce to enhance the flavor if desired.
5. To serve, ladle the congee into individual bowls, top with the sautéed shiitake mushrooms, and garnish with crispy tofu bites. Sprinkle some chopped green onions for an extra touch of color and freshness. Enjoy your Chinese Brunch Delight!

Chef’s Insight

To enhance the umami flavor of the shiitake mushrooms, use their soaking liquid instead of water for cooking the rice.

Notes

Feel free to adjust the recipe according to your preference, adding more mushrooms or tofu for a heartier dish.