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Chinese Soy Tofu & Ginger Rice Congee
Chinese Soy Tofu & Ginger Rice Congee

Chinese Soy Tofu & Ginger Rice Congee

Take your cooking skills to the next level!

Time to unleash your inner chef! Tender, sweet soy tofu rests atop a silky ginger rice congee, offering a comforting blend of savoury and aromatic flavours. Finished with a drizzle of garlic chilli oil and crispy shallots, this dish delivers a satisfying kick with every spoonful.

Tags:
Veggie
Allergens:
Soy
Wheat
Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total45 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

1 packet

Crispy Shallots

1 tin

Sweetcorn

1 packet

Jasmine rice

1 sachet

Chilli Flakes

400 g

Firm tofu

(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )

1 sachet

Chicken-Style Stock Powder

1 packet

Ginger Paste

1

Asian Greens

1 packet

Soy Sauce Mix

(Contains: Soy, Wheat, Gluten; )

1 packet

Sweet Soy Seasoning

(Contains: Soy, Wheat, Gluten; )

2

Radish

1 sachet

Coriander

Nutrition Values

Calories435 kcal
Energy (kJ)1820 kJ
Fat14.3 g
of which saturates3.5 g
Carbohydrate45.9 g
of which sugars10.7 g
Dietary Fibre2.8 g
Protein27 g
Sodium2010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Lid
Large Pan

Cooking Steps

Start the congee
1

• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add ginger paste and jasmine rice, stirring until fragrant, 1-2 minutes. • Stir in the boiling water(5 cups for 2 people / 10 cups for 4 people) and chicken-style stock powder. Cover with a lid and simmer over medium heat, stirring occasionally, until rice is tender, 20 minutes.

Get prepped
2

• Meanwhile, drain sweetcorn. • Roughly chop Asian greens. • Thinly slice radish into sticks. • Finely chop garlic.• Cut plain tofu (see ingredients) into 2cm chunks.

Finish the congee
3

• Once rice is tender, remove lid, then stir in sweetcorn and the salt. • Reduce heat to medium-low and simmer, uncovered, until congee has thickened, 15-20 minutes. Season to taste. TIP: Add an extra dash of water to your congee if you prefer a thinner consistency.

Make the garlic chilli oil
4

• While congee is thickening, in a small heatproof bowl, combine garlic, the brown sugar and a pinch of chilli flakes (if using). • In a large frying pan, heat olive oil (1 tbs for 2 people / 2 tbs for 4 people) over high heat, until just smoking, 30 seconds-1 minute, then carefully pour the oil over the garlic mixture. • Stir in soy sauce mix until combined. Set aside. TIP: The hot oil will bubble up and 'cook' the garlic.

Cook the tofu
5

• When congee has 5 minutes remaining, return frying pan to medium-high heat with a generous drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add sweet soy seasoning, Asian greens and a splash of water, then cook until fragrant and wilted, 1-2 minutes.

Serve up
6

• Divide ginger rice congee between bowls. • Top with Chinese soy tofu and radish. • Drizzle garlic chilli oil over congee. • Sprinkle over crispy shallots to serve. Enjoy!