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Congee bowl with tempeh and scallions recipe

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Adjust Servings:
6 cups Vegetable Broth
2/3 cup long-grain White Rice , lightly rinsed
1 teaspoon natural Sugar
Sea Salt
Black Pepper
2 cups Vegetable Broth
2 teaspoons reduced-sodium Tamari
1 (2-inch) piece Ginger , sliced
4 Garlic cloves, minced
¼ medium Onion , sliced
8 ounces Tempeh , cut into 1-inch thick slices
For Garnish
2 tablespoons Grapeseed Oil
6 Garlic cloves, cut into thin slices
3 Scallions , minced
Finely sliced fresh Ginger

Congee bowl with tempeh and scallions recipe

  • Serves 4
  • Medium


  • Rice

  • Tempeh

  • For Garnish



Congee is Asian comfort food at its simplest. It can range from plain to heavily flavored, depending on the cooking broth and the toppings. Lots of delicious and varied stir-ins add a variety of textures and flavors and are the secret to a great congee.



For Rice

Combine the broth, rice and sugar in a large pot over high heat. Bring to boil and reduce to a strong simmer over medium heat. Cook, stirring occasionally, until the rice is very tender and the broth is reduced by a quarter, about 20 minutes. Using an immersion blender, blend the rice to desired consistency. Taste and adjust seasoning with salt and black pepper. Keep warm and thin with more broth if needed.


For Tempeh

Combine the broth, tamari, ginger, garlic, and onion in a small saucepan over high heat. Bring to boil, reduce to simmer and add the tempeh. Simmer the tempeh for 10 minutes. Set aside until needed.


For Garnish

Heat the oil in a large skillet over medium heat. Add the garlic slices and cook until light golden brown; do not overcook, or the garlic will burn. Drain on paper towels and set aside. Remove the tempeh from the broth and cut into ½-inch cubes. Cook the tempeh in the garlic-infused oil until golden brown, about 5 minutes. Drain the tempeh simmering broth and use it to thin the congee, if desired.


To Assembly

Serve the congee garnished with the garlic slices, tempeh, scallions, and ginger.


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