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Coconut Ginger Congee with Crispy Tofu
2 Serving Lunch

Coconut Ginger Congee

with Crispy Tofu

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
520
FAT
25g
CARBOHYDRATES
49g
PROTEIN
27g

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INGREDIENTS

  1. 4 garlic cloves, minced
  2. 1 oz fresh ginger, minced
  3. 1 scallion, thinly sliced, green and white part separated (divided)
  4. ½ cup sushi rice
  5. 5.5 oz coconut milk
  6. 14 oz organic extra firm tofu, drained and patted dry
  7. 4 tsp Sriracha
  8. 1 tsp vegetable oil*
  9. Salt*
  10. *Not included
  11. For full ingredient list, see Nutrition.
Allergens: soy, tree nut (coconut)
Tools: 2 small saucepans
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
520
FAT
25g
CARBOHYDRATES
49g
PROTEIN
27g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Add garlic, ginger, scallion white, sushi rice, coconut milk, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 13 to 15 minutes.

2
Cook the tofu

Heat 1 tsp vegetable oil in a small saucepan over medium heat. Dice the tofu. Add scallion green, tofu, and a pinch of salt and pepper to the saucepan and cook until tofu is lightly browned, 5 to 8 minutes.

3
Serve

Divide the coconut ginger congee between bowls. Top with crispy tofu and charred scallion, and as much Sriracha as you’d like.

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