Coconut ginger tofu congee
450 cals, 17p, 40c, 24f (per meal)
3 clove(s) (9g)
1 tbsp (15g)
1 1/2 cup(s) (356mL)
1 tbsp (15mL)
1/4 cup (27g)
15 oz (425g)
3/4 cup (180mL)
4 tbsp (43g)
1/2 cup (93g)
1
Combine rice, quinoa, ginger, garlic, coconut milk, water, and some salt in a saucepan. Bring to a boil, cover, reduce heat to low and cook until grains are tender and water is mostly absorbed, about 15-20 minutes.
2
Meanwhile, heat the oil in a skillet. Add tofu and season with some salt and pepper. Cook until lightly browned, 4-6 minutes.
3
Transfer the rice to a bowl and top with tofu. Drizzle sriracha on top and serve.