Name: Turmeric Ginger Congee with Crispy Mushrooms
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 0.75 cup white jasmine rice; 1 tsp turmeric; 2 tbsp minced fresh ginger (peeled); 0.5 tsp kosher salt (plus more to taste); 6 cup water; 7.5 oz mushrooms (sliced (I like to use a mix)); null null kosher salt (to taste); 2.5 tbsp avocado oil (divided); 16 oz super firm tofu (cubed); 1 tsp garlic powder; 2 tbsp avocado oil (or other high-heat oil); 1 tsp cumin seeds; 1 tsp coriander seeds; 1 null cinnamon stick (optional); 1 tsp fennel seeds (optional); 1 null dried chili pepper (seeds removed (optional)); 1.5 clove garlic (minced); null null sliced green onions (for topping (optional)); null null cilantro (for topping (optional))

Instructions

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1

Preheat your oven to 420°F (215°C) and set aside a large baking sheet.
2

Rinse the white jasmine rice (0.75 cup) under cold water using a fine mesh strainer until the water runs clear.
3

Instant Pot Method: Combine the [white jasmine rice], turmeric (1 tsp), minced fresh ginger (2 tbsp), kosher salt (0.5 tsp), and water (6 cup) in the Instant Pot. Close the lid, set the pressure valve to Sealing, and cook on Manual High Pressure for minutes (15). Allow natural pressure release for 10 minutes, then manually release any remaining pressure. Stir vigorously to break up the rice.
4

Stovetop Method: In a large pot, combine the [white jasmine rice], turmeric (1 tsp), minced fresh ginger (2 tbsp), kosher salt (0.5 tsp), and water (6 cup). Bring to a boil, then reduce heat to low, partially cover, and simmer for 70 minutes (60 to), stirring occasionally. Add more [water] if the congee becomes too thick.
5

For the Crispy Mushrooms & Tofu: In a large bowl, toss the mushrooms (7.5 oz) with a generous pinch of [kosher salt] and avocado oil (1.5 tbsp). Spread evenly on one half of the prepared baking sheet. In the same bowl, toss the super firm tofu (16 oz) with another pinch of [kosher salt], garlic powder (1 tsp), and the remaining avocado oil (1 tbsp). Spread on the other half of the baking sheet. Bake on the top oven rack for minutes (30) until mushrooms are golden and crisp.
6

For the Tadka: Once the congee is cooked, warm avocado oil (2 tbsp) in a small pan over medium heat until shimmering. Add cumin seeds (1 tsp), coriander seeds (1 tsp), stick (1 cinnamon) (optional), fennel seeds (1 tsp) (optional), and chili pepper (1 dried) (optional). Bloom spices for 60 seconds (45 to), then add garlic (1.5 clove) and sauté for minute (1). Remove from heat and pour directly into the congee. Stir well. Season with additional [kosher salt] to taste.
7

Assemble and Serve: Divide the congee into bowls. Top with the [super firm tofu], [mushrooms], [sliced green onions and/or cilantro] (optional). Serve warm. Store leftovers separately in airtight containers in the refrigerator for up to 5 days. Reheat with a splash of vegetable stock or water to adjust consistency. Freezing is not recommended.