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
- 4 garlic cloves, minced
- 1 oz fresh ginger, minced
- 1 scallion, thinly sliced, green and white part separated (divided)
- ½ cup sushi rice
- 5.5 oz coconut milk
- 14 oz organic extra firm tofu, drained and 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
2
PREP & COOK TIME
15 min
CALORIES
520
FAT
25g
CARBOHYDRATES
49g
PROTEIN
27g
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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