2 Serving Lunch

Coconut Ginger Congee

Name: Coconut Ginger Congee with Crispy Tofu
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 4 garlic cloves, minced; 1 oz fresh ginger, minced; 1 scallion, thinly sliced, green and white part separated (divided); ½ cup quinoa speckled sushi rice; 5.5 oz coconut milk; 10 oz organic extra firm tofu, patted dry; 4 tsp Sriracha; 1 tsp vegetable oil*; Salt*; *Not included; For full ingredient list, see Nutrition.

with Crispy Tofu

Gluten-Free High-Protein <600 Calories

SERVINGS

PREP & COOK TIME

15 min

CALORIES

570

FAT

23g

CARBOHYDRATES

60g

PROTEIN

29g

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INGREDIENTS

4 garlic cloves, minced
1 oz fresh ginger, minced
1 scallion, thinly sliced, green and white part separated (divided)
½ cup quinoa speckled sushi rice
5.5 oz coconut milk
10 oz organic extra firm tofu, patted dry
4 tsp Sriracha
1 tsp vegetable oil*
Salt*
*Not included
For full ingredient list, see Nutrition.

Allergens: soy, tree nut (coconut)

Tools: 2 small saucepans

SERVINGS

PREP & COOK TIME

15 min

CALORIES

570

FAT

23g

CARBOHYDRATES

60g

PROTEIN

29g

View Full Nutrition Label

Share this Recipe:

Get Recipes Delivered

INSTRUCTIONS

Add garlic, ginger, scallion white, quinoa speckled 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 grains are tender and water is absorbed, 13 to 15 minutes.

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 saucepan and cook until tofu is lightly browned, 5 to 8 minutes.

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