Turmeric Ginger Congee with Crispy Mushrooms

This Turmeric Ginger Congee is infused with fresh ginger and warm Indian spices, then served with crispy mushrooms and tofu. Make it in the Instant Pot or on the stove for cozy winter meals! Vegan, Gluten-Free.

Course Main

Cuisine Chinese, Indian

Diet Gluten Free, Vegan, Vegetarian

Method Instant Pot, Stovetop

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 355kcal

Author Caitlin Shoemaker

Ingredients

For the Congee:

3/4 cup white jasmine rice
1 teaspoon turmeric
2 tablespoons minced fresh ginger peeled
1/2 teaspoon kosher salt plus more to taste
6 cups water

For the Toppings:

7-8 ounces mushrooms sliced (I like to use a mix)
kosher salt to taste
2 1/2 tablespoons avocado oil divided
16 ounces super firm tofu cubed
1 teaspoon garlic powder

For the Tadka:

2 tablespoons avocado oil or other high-heat oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 cinnamon stick optional
1 teaspoon fennel seeds optional
1 dried chili pepper seeds removed (optional)
1-2 cloves garlic minced
Sliced green onions and/or cilantro for topping (optional)

US Customary - Metric

Instructions

Prep: Preheat the oven to 420F and set a large baking sheet aside.
Cook the Congee: Add the rice to a fine mesh strainer and rinse with cold water until the water runs clear.
Instant Pot: Add to the Instant Pot with the turmeric, ginger, salt, and water. Close the lid, move the pressure valve to Sealing, and cook on Manual High Pressure for 15 Minutes. Let the pressure naturally release for 10 minutes before manually releasing the rest. I like to give the congee a few vigorous stirs with a spoon to help break up the rice a bit more.
Stovetop: Add the rice to a large pot with the turmeric, ginger, salt, and water. Bring to a boil over high heat, then reduce the heat to low, partially cover, and simmer for 60 to 70 minutes, stirring occasionally. Add more water to the pot as necessary if the congee gets too thick for your liking.
Crispy Mushrooms & Tofu: Add the sliced mushrooms to a large bowl with a generous pinch of salt and 1 1/2 tablespoons of oil. Toss well, then transfer to one half of the baking sheet. Add the tofu to the same bowl with another pinch of salt, the garlic powder, and the remaining oil; toss until evenly coated, then transfer to the other half of the baking sheet. Bake on the top rack of the oven for 30 minutes, until the mushrooms are golden and crisp on the edges.
Tadka: Once the congee is fully cooked, warm the oil in a small pan over medium heat until shimmering. Add the cumin, coriander, and fennel seeds along with the cinnamon and chili, if using. Let the spices bloom in the oil for 45 to 60 seconds, then add in the minced garlic and sauté for an additional minute. Remove the pan from the heat and pour the tadka directly into the congee, stirring well until it is evenly distributed. (You can remove the cinnamon and chili at this time, or choose to eat around them). Season with additional salt to taste, if necessary.
Assemble and Serve: Divide the congee between serving bowls, then top with tofu, crispy mushrooms, sliced green onions, and optional cilantro. Serve warm; leftovers will keep in the refrigerator for up to 5 days, though I recommend storing the congee and toppings separately.

Notes

Mushrooms: I like to use a mix of shiitake, oyster, cremini, and/or brown beech mushrooms. Any mix will do, just make sure to slice them relatively thinly!

Nutrition