“Elegant Chinese Vegetarian Brunch Feast: Crispy Tofu and Mushroom Congee with Sautéed Greens”

Allergens

Soy

Ingredients

• 1 cup jasmine rice 4 cups vegetable broth 1/2 cup dried shiitake mushrooms, rehydrated and sliced 1 block firm tofu, diced 1 small head of bok choy, chopped 1 tablespoon sesame oil 2 cloves garlic, minced 1 teaspoon grated ginger 2 green onions, thinly sliced Salt and pepper, to taste

Instructions

1. In a large saucepan, combine the jasmine rice and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 15 minutes, or until the rice has absorbed all of the liquid and become tender. Remove from heat and set aside. In a separate pan, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing for about one minute, or until fragrant. Add the diced tofu to the pan with the garlic and ginger, cooking until golden brown on all sides. Season with salt and pepper to taste. Remove from the pan and set aside. In another pan, heat a splash of vegetable broth over medium heat. Add the chopped bok choy and cook for about 3 minutes, or until wilted. Season with salt and pepper to taste, then remove from the pan and set aside. Combine the cooked rice and rehydrated shiitake mushrooms in a blender or food processor and blend until smooth. You may need to add a splash of water to achieve the desired consistency. To serve, ladle the mushroom congee into bowls, then top with the sautéed greens, crispy tofu, and green onions. Enjoy your vegetarian Chinese brunch feast!

Chef’s Insight

For added depth of flavor, use homemade vegetable broth instead of store-bought. You can also toast the rice before cooking for an even richer taste.

Notes

This recipe is perfect for a special weekend brunch or a dinner party with friends and family. It can be easily scaled up to serve more guests.