2 Serving
Lunch
Coconut Ginger Congee
with Crispy Tofu
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
580
FAT
23g
CARBOHYDRATES
63g
PROTEIN
29g
Get Recipes Delivered
INGREDIENTS
- 4 garlic cloves, peeled and minced
- 1 oz fresh ginger, peeled and 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 and cut into ½-inch pieces
- 4 tsp Sriracha
- 1 tsp vegetable oil*
- Salt and pepper*
- *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
580
FAT
23g
CARBOHYDRATES
63g
PROTEIN
29g
Get Recipes Delivered
INSTRUCTIONS
1
Cook the rice
Add garlic, ginger, scallion whites, 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.
2
Cook the tofu
Heat 1 tsp vegetable oil in a small saucepan over medium heat. Add scallion greens, cubed tofu, and a pinch of salt and pepper to 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, charred scallion, and as much Sriracha as you’d like.
SIMILAR RECIPES
SOLD OUT
2 Serving
Lunch
PROTEIN POWER BOWLS with Roasted Peppers & Herb Vinaigrette
5 Mins
/
440 Calories
SOLD OUT
2 or 4 Serving
Dinner
PLANTAIN FRITTERS with Pistachio Mole & Black Bean Salad
35 Mins
/
500 Calories
SOLD OUT
2 or 6 Serving
Dinner
TANDOORI TEMPEH with Jeweled Buckwheat & Raita
35 Mins
/
420 Calories
SOLD OUT
2 or 4 Serving
Dinner
KOREAN TOFU BOWLS with Sugar Snap Peas & Kimchi
20 Mins
/
550 Calories
SOLD OUT
2 or 4 Serving
Dinner
CRISPY BOMBAY POTATOES with Cilantro Cauliflower Salad & Tahini Yogurt
40 Mins
/
510 Calories
SOLD OUT
2 or 4 Serving
Dinner
THAI MANGO SALADS with Coriander Tofu & Japanese Yam
35 Mins
/
540 Calories
